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
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.