2 to 3 tbsp. sage
1 medium onion, chopped
1/2 c. celery, chopped
1 (8-inch) skillet corn bread
2 slices bread, dried
5 eggs
salt and pepper to taste
chicken or turkey broth
2 chicken bouillon cubes

Crumble corn bread and sliced bread finely. Add sage, onion, celery, salt and pepper. Mix well, then add eggs and broth with bouillon dissolved to crumb mixture. Use enough broth to thoroughly moisten to cake batter mixture. Pour into crock-pot and cook on high for 4 to 6 hours.