Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter |
| 2 cups | Diced celery |
| 1½ cup | Chopped onion |
| 2¼ teaspoon | Salt |
| 1 teaspoon | Pepper |
| 1 tablespoon | Sage |
| 1 tablespoon | Poultry seasoning |
| 16 cups | Bread or corn bread |
| 4 \N | Eggs; lightly beaten |
| 2 \N | Hard boiled eggs |
Melt butter in iron skillet; saute celery and onion until soft, but not brown. Crumble breads and put in large pan. Add salt, pepper, sage and poultry seasoning. Add onion, celery and butter. Mix well. Add eggs and enough broth from turkey or chicken to make consistency of corn bread batter. Add chopped eggs. Pour in greased pan and cook at 425 about 45 minutes.
MRS FERRILL MARTIN (BETTY)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .