1 pan corn bread
4 c. left over bread, biscuits
1 1/2 c. finely chopped celery
1 c. finely chopped onion
1 c. finely chopped fresh parsley or 1/4 c. dry
1 tsp. thyme
1 tsp. sage (optional)
Salt and pepper to taste
1 stick butter

Mix all together well; add 4 to 6 cups chicken broth until slightly soupy. Pour over chicken mixture.