1/2 c. chopped onion
1/2 c. chopped sweet green pepper
1/2 c. chopped celery
1/2 c. butter
2 1/2 tsp. salt
2 tsp. rubbed sage
1/2 tsp. pepper
6-8 slices dry wheat bread, crumbled
4 c. coarsely crumbled sweetened cornbread (8 x 8 x 2)
1 egg (optional)
1 1/2 c. turkey broth or water

Saute vegetables in the butter until tender crisp. Stir in seasonings. Combine breads with egg in large bowl and add vegetables mixture. Stir in the broth, adding extra half cup if needed to make very moist mixture. Spoon into greased 4 quart casserole. Bake covered at 350 degrees for 35 minutes. Uncover and bake for 10 more minutes.