4 c. crumbled corn bread
2 c. finely crumbled biscuits
2 1/2 c. finely chopped onion
2 1/2 c. finely chopped celery
1 can cream of chicken soup
3 1/2 c. rich broth
1 1/4 tsp. poultry seasoning
salt and pepper to taste
1/2 stick butter
4 eggs, beaten

Mix together crumbled corn bread and biscuits. Simmer onion and celery in butter and 1 1/2 cups of the broth until tender and clear. Mix together eggs and soup; add the onion, celery mixture, egg mixture, remaining broth and seasoning to the crumbs. Mix well. Pour into a greased 9 x 13 x 2-inch baking dish; bake at 350°F until lightly browned.

Serves 12 generously.