Ingredients:
1 pan baked cornbread, cooled and crumbled
1 loaf white bread
5 eggs
4 tablespoons butter
1 tsp. pepper
1 tsp. salt
1 tsp. powdered sage
1/2 tsp. rosemary
3 stalks celery; chopped
1 to 2 large onions, chopped
chicken or turkey stock and pan drippings

Preparation:

1. Crumble the cornbread and white bread.
2. In a skillet, sauté the celery and onion in butter over medium heat until onion is transparent.
3. Combine vegetable mixture with crumbs; stir in chicken broth. Stir in the beaten egg, herbs and seasonings. Mixture should be soupy.
4. Pour into a greased 9×13-inch pan. Bake at 165 C (330 F) until brown.

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