2 pans cornbread (stale biscuits, or dried toast)
1/2 lg. onion, chopped
1 c. celery, chopped
3 eggs
1/2 c. butter
1 tbsp. sage
1 tsp. salt
1/4 tsp. pepper

Saute onions and celery in butter. Break up cornbread (or biscuits or bread) and mix into onion/celery mixture. Use broth from chicken and make sloppy. Cook until celery and onions are done.