1 pkg. Pepperidge Farm herb stuffing mix
1 small cake cornbread
2 cans cream of celery soup
3 eggs
1 medium onion, chopped
1 tbsp. sage
1 small to medium chicken

Boil chicken until tender and reserve broth. Remove skin and bones and chop. Crumble cornbread and add to stuffing mix. Add other ingredients including chicken and mix together. Then mix in chicken broth until the mixture is very moist. If there is not enough of the broth from the chicken, you can use a can of broth. Put into a greased 9 x 13 pan or bowl and bake at 350°F for 1 hour.