1 recipe Southern Buttermilk Cornbread, baked
1/2 loaf wheat or white bread (about 8 slices)
Sage to taste (1/2 to 1 tsp.)
Salt and pepper
4 stalks chopped celery
1 med. onion, diced
1 tbsp. parsley
1 or 2 bouillon cubes (chicken)
1 egg
butter
Water
Chicken or turkey drippings (if you have it)

Break cornbread into pieces in a large mixing bowl. Cut sliced bread into croutons and dry in warm oven. Mix with cornbread. Cover onions and celery in a saucepan with 1 1/2 cups water and bouillon cubes. Simmer until vegetables are soft, pour vegetables and liquid over bread. Sprinkle sage, salt and pepper and parsley over bread. Stir to moisten bread. You want to saturate bread but not make it soggy. Put egg in and stir. Add more water, if you need it. Pour into greased casserole dish. Dot with butter. Bake at 375 degrees for 30 minutes or until top is browned lightly. Serve with chicken or turkey.