2 cups chopped celery
1 cup chopped onion
1/2 cup butter
6 cups cubed day old corn bread
2 cups fresh bread crumbs
1 Tbsp dried sage
1 Tbsp poultry seasoning
2 eggs - lightly beaten
1 cup chicken broth
Prepare cornbread.
In a skillet, saute celery and onion in butter until tender. Place in a large bowl with corn bread, crumbs, sage and poultry seasoning. Combine eggs and chicken broth, add to corn bread mixture stirring gently to mix.