1 lg. iron skillet of corn bread
6-8 pieces dry toast
3/4 c. chopped celery
1/2 c. chopped onion
1 egg
1 can cream of chicken soup
Water (as desired for moisture; fill from soup can)
Sage, as desired for taste

Cook celery and onion together until tender. Bread corn bread and toast up into large bowl. Add celery and onion mixture and next 4 ingredients. After mixing, put into baking dish or pan. Bake at 350 degrees for 30 minutes or done to your likeness.