1 large skillet of cornbread, crumbled
8 slices loaf bread crumbled (place in blender and pulsate)
2-3 c. chopped celery
3-4 c. chopped onions
1 tsp. salt
1/4 c. dried parsley flakes
1 1/2 tsp. rubbed sage
1 tsp. poultry seasoning
1 stick butter
4 c. chicken broth or enough to make soupy mixture
8 eggs, beaten
1 can cream of chicken soup
black pepper to taste

Melt butter in large boiler and cook onions and celery for about 10 minutes. Mix bread crumbs with cornbread crumbs, add cream of chicken soup to celery, onions and chicken broth and bring to a boil. Pour over bread crumbs, add beaten eggs. Mix well. Add salt, poultry seasoning, sage and pepper to taste. Pour into 5 quart crock pot on low for 5 hours or on high setting for 4 hours.