1/2 tsp. rubbed sage
6 c. coarsely crumbed corn bread
1 c. chopped celery
2 beaten eggs
1/2 c. chopped onions
1/3 c. mayonnaise or salad dressing
Chopped cooked giblets
1/2 tsp. salt
1/2 tsp. poultry seasoning
1 c. chicken broth

In saucepan, cook the celery and onion, covered, in chicken broth, until tender, about 5 minutes. Do not drain. In large bowl, combine eggs, mayonnaise, poultry seasoning, sage, salt, giblets vegetables with broth and cornbread; mix lightly but thoroughly. On heavy foil, form stuffing into oval loaf. Seal foil. Place on baking sheet. Bake in 400 degree oven for 25 to 30 minutes or until hot. Serves 8 to 10.