6 c. broken cornbread
4 c. broken biscuits or white bread
4 c. chicken or turkey broth
4 eggs, beaten
2 tsp. salt
1 tbsp. poultry seasoning
4 c. broth
1 1/2 c. chopped onion
1 c. chopped celery
1/3 c. butter
1 tsp. pepper
2 tsp. sage

Soak cornbread and biscuit pieces in 4 cups broth. Melt butter. Add celery and onion; cook until tender. Add with eggs to cornbread mixture. Add 4 cups broth and seasonings; mix well.

Bake in a shallow uncovered pan at 325°F for 1 hour.

Makes 12 cups.