1 c. celery, chopped
1 pkg. herb Pepperidge Farm dressing crumbs
1 pan of cornbread, crumbled up
1 c. onion (white and green), chopped
1/2 c. melted butter (saute vegetables in)
1 tbsp. dried Crown Colony parsley flakes
3-4 c. broth (chicken or turkey)
1 tsp. salt
1/4 tsp. pepper
1 tsp. poultry seasoning
1/2 tsp. sage
2 eggs

(Stir in saucer and dribble over cornbread before adding broth. Take hands and mix lightly).

Saute onions and celery in butter. Mix all the other ingredients together now, add broth last. Cook at 350 degrees for 45 minutes to 1 hour with foil covering in a 9 x 13 inch pan.