INGREDIENTS:
1 stick butter 
1 1/2 cups finely chopped onion
3 cups finely chopped celery
2 batches cornbread 
  (2 8-inch square pans of
   cornbread, or equivalent)
4 cups bread crumbs 
 (from bread ends or slices toasted dry)
3 to 4 cups turkey or chicken broth
1 tablespoon dried sage
2 tablespoons poultry seasoning
1/2 teaspoon dried thyme
3 eggs, beaten

DIRECTIONS:
Preheat oven to 400° F. Sauté the onion
and celery in the butter over medium
heat until tender but not brown, about 
8 to 10 minutes. In a bowl, mix the
sautéed vegetables together with the 
cornbread, bread crumbs, poultry
seasoning, sage, thyme, broth, and the
eggs. Spread evenly in a greased baking pan.
Bake for about 30 to 40 minutes.

Serves 12.