2 recipes of Skillet Corn Bread, crumbled
1 lg. onion, chopped
3 stalks celery, chopped
1 tbsp. dried sage
5 c. chicken broth

Combine first 4 ingredients in a large bowl; stir well. Add broth; spoon into a greased 13 x 9 x 2-inch baking dish. Bake at 350 degrees for 35 minutes. Yield: 8 servings.

SKILLET CORN BREAD:

1 c. yellow cornmeal
3/4 c. all-purpose flour
1 tbsp. baking powder
3/4 c. nonfat dry milk powder
1 tsp. salt
1 egg, lightly beaten
1/2 c. water
1/2 c. shortening, melted

Combine first 5 ingredients in a large bowl; stir in egg and water. Melt shortening in a 9-inch iron skillet in a 400 degree oven. Remove from oven; pour melted shortening into cornmeal mixture, stirring quickly. Spoon batter into skillet. Bake at 400 degrees for 15 minutes or until lightly browned. Yield: one 9-inch skillet.