2 lb. self-rising corn meal

6 eggs

1/4 lb. oleo (1 stick)

6 stalks celery, chopped

3 large yellow onions, chopped

2 cans cream of chicken soup

2 cans cream of celery soup

2 Tbsp. sage (optional)

Milk (enough to make cornbread)

Turkey or chicken stock

Preheat oven to 375 degrees. Add corn meal, 4 eggs, and milk. Mix until blended well. Cook until done, approximately 20 to 30 minutes. Saute celery and onions in oleo until done. Let corn bread, celery, and onions cool. Crumble corn bread; add celery, onions, both kinds of soup, 2 eggs, and stock. Mix well. Put in roasting pan. Cook at 350 degrees until firm.