4 c. crumbled cornbread
2 c. dry bread crumbs
3 1/2 c. chicken stock
3 eggs
1 c. milk
2 tsp. salt
1/2 tsp. black pepper
1 c. chopped celery
1 tsp. poultry seasoning
1 c. chopped onion

Saute celery and onion for 10 to 15 minutes. Mix cornbread, dry bread crumbs and chicken stock. Add beaten eggs, milk, salt, pepper and poultry seasoning to above and mix well. Add chopped celery and onion. Bake in well greased pan 30 to 40 minutes at 425 degrees.