1 8x8 or 9x9 pan of cornbread
4 slices toasted bread
1 med. stalk celery, chopped
3 lg. onions, chopped
6 eggs
1/4 cup butter
Salt, pepper and sage to taste
Turkey stock or chicken broth
Mix the crumbled toast and cornbread with enough stock so mixture is not stiff. Add eggs and seasonings. Bake in greased pans at 325° about 1 hr.