10 c. stale dry bread crumbs (I use mostly cornbread)
20 slices stale loaf bread, toasted real dry
2 med. onions, chopped fine
1 c. melted butter
1 tsp. sage (or more according to taste)
1/2 tsp. black pepper
1/2 tsp. poultry seasoning
1-2 raw eggs, optional
3 stalks celery, diced fine
2 doz. oysters, optional
Stock or canned broth, plus some chicken bouillon cubes

Crumble cornbread and break toast in small pieces. Do not grind. Add sage and poultry seasoning. Saute celery first and then onion in butter until celery is tender and onion crystal clear. Heat broth until hot (approximately 3 cans) and add 3 bouillon cubes. This gives the broth a more chicken flavor. Add hot broth and melted butter to bread crumbs, also onion and celery. Toss until moistened well.