2 - 8 x 8 pans of your favorite baked cornbread recipe
8 slices stale or toasted white bread

1. Crumble breads in a large mixing bowl. Add the following:
   
   
   1 cup chopped onions
   1 cup chopped celery
   2 teaspoons sage
   1 teaspoon salt
   1/2 teaspoon black pepper
   1/2 cup butter
   4 beaten eggs
   8 to 10 cups chicken broth

2. Toss the ingredients together until all bread is dampened but not mushy. More or less broth may be added to combine the ingredients. Place in a buttered casserole dish. Cover with foil and refrigerate.

3. When ready to bake, heat oven to 400º. Place casserole dish in the hot oven and bake for one hour. Remove the foil and return to the oven for about 10 minutes longer to brown.