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8 c. day old bread and
1 large onion, chopped
3 stalks celery, chopped
2 tsp. salt
1 tsp. pepper
1 Tbsp. ground sage
1 Tbsp. poultry seasoning
5 beaten eggs

Night before serving: Crumble 8 cups day-old bread and
cornbread into large bowl. Add onion and celery. Cover with
enough hot water to soak bread and mix. Add salt, pepper,
sage, poultry seasoning and eggs; mix well. Cover. Place in
refrigerator overnight. About 1 hour before serving, add
enough chicken or turkey broth to make bread mixture soupy.
Pour into buttered baking pan. Cover with foil. Bake at 350 degrees
for 30 minutes. Uncover. Bake another 30 minutes.

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