6 c. bread crumbs
6 c. cornbread
1/2 c. butter
1 c. celery
1 c. onions
2 tsp. salt
1/4 tsp. pepper
2 tsp. sage
2 eggs, beaten
4 c. broth (can use 3 c. bouillon & 1 c. cream of chicken soup)

Saute celery and onions in butter. Add remaining ingredients. Pour into buttered casserole and bake at 350 degrees for 35 to 40 minutes. More broth may be added if needed.