Ingredients:

• 9 -10 cups cornbread, crumbled
• 2 cups celery, chopped
• 3 cups onions, chopped
• 2 ½ tablespoons poultry seasoning
• 1 Tsp of Sage
• 1 teaspoon salt
• 1/2 cup butter, melted
• 3-4 cups chicken broth
• 3 eggs, lightly beaten
• 1 cup of cooked chicken

Instructions:
Place the crumbled cornbread in a large mixing bowl. Add chopped celery and onions. Mix.
Pour the melted butter over all the ingredients along with 3 cups of the broth. (ONLY add 3 cups then more till you get a thick consistency) Add the seasonings gradually. Test to your taste. Mix well and spoon into a greased 9 x 13 casserole pan. Bake at 350-degrees for 30 minutes, covered. Take the cover off and bake an additional 30 minutes.