10 c. dry bread cubes
1 1/4 c. chopped onion
1 1/4 c. chopped celery
1/4 c. butter
2 c. chicken stock
2 tbsp. chicken soup base (dry)
4 c. hot water
3/4 c. chicken meat
2 tsp. salt
Dash of pepper
2 tsp. sage
1 tbsp. sugar
8 eggs, beaten

Saute onions and celery in butter. Sprinkle salt, pepper, sage and sugar over bread crumbs. Pour hot chicken stock soup base, and hot water over bread. Add more water if necessary, to moisten. Add vegetables, chicken, and beaten eggs and toss lightly. Pour into greased pan and bake at 350 degrees for 45-60 minutes until browned.