2 cups crumbled corn bread
1 1/2 cups dry bread crumbs
3 cups stock
1/2 cup (1 stick) melted butter
1/3 cup finely diced onion
3 eggs
1/8 tsp. pepper
1 tsp. salt
1 tsp. sage

Beat eggs slightly. Combine all ingredients and mix well. Pack lightly into prepared bird just before roasting. Bake for 3 1/2 hours up to a 4 pound bird.