Bake in oven or on top of the stove 2 pans cornbread made with fine ground white cornmeal. Crumble in bowl with about 8 slices stale bread or 6 biscuits. Add 1 cup each chopped onion and finely chopped celery. Pour poultry drippings from pan over bread. Add about 6-8 cans chicken broth (Swansons), depending on amount of drippings in pan. Add 2 tablespoons sage, salt and pepper to taste. Mix well. Mixture should be slightly soupy.

Beat 6 eggs and mix in well. If not soupy, add water and butter. Bake in well buttered casserole dishes 1 hour or until done in center. Freezes well.