1 hen or fryer, cooked for broth
1 lg. skillet corn bread
3 slices white bread
2 stacks crackers, crushed
Sage to taste
1 tbsp. parsley flakes
6 eggs, beaten
2 onions, chopped fine
1 bell pepper, chopped
4 stalks celery, chopped
1 stick butter

Mix bread and crackers, add parsley, sage and eggs. Cook pepper, celery and onion in butter until tender, then add to bread mixture. Season with salt and pepper to taste. Add enough broth to make mixture soupy. Chicken pieces may be added before cooking. Bake about 45 minutes at 375 degrees or until done.