4 c. cubed white bread
4 c. chicken or turkey broth
1 (12 oz.) can oysters, well drained
6 c. crumbled cornbread
1 1/2 c. chopped onion
1 c. chopped celery
4 eggs, well beaten
2 tsp. salt
1 tsp. pepper
pinch of sage

Combine white bread and broth. Set aside 5 minutes. Cut each oyster into quarters. Combine all ingredients; spoon into lightly greased 13 x 9 x 2-inch pan.

Bake at 325°F for 1 hour.

Yields 12 servings.