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- 3 packages yellow cornbread
- 8 to 10 slices of white bread
- 8 boiled eggs, chopped
- 3 bunches green onions, chopped
- 1 stalk celery
- pepper, to taste
- sage, to taste
- salt, to taste
- 3 cans chicken broth
- Broth from turkey (if possible)
- Saute onions and celery.
- Tear bread and cornbread into small pieces and put into a large roasting pan.
- Stir in eggs, celery, onions, and seasonings.
- Pour in broth. You want the bread to be soaked, but not runny.
- Add more sage to taste.
- Bake in oven at 350 degrees until brown.