1 pan cooked corn bread
2 tbsp. ground sage
6 slices white bread
1 tsp. black pepper
1 bell pepper, chopped
1 lg. onion, chopped
4 stalks celery, chopped
4 eggs
6 c. chicken broth

Crumble corn bread in large bowl; add white bread after breaking into small pieces; set aside. Chop bell pepper, onion and celery. Cook separately in small pan for 15 minutes or until it comes to a boil. Add to bread. Add broth and mix well. Add black pepper and eggs and sage. Mix well and bake in oven at 350 degrees for about 1 hour. Bake in roasting pan, covered and uncover for 15 minutes.