4 cans of Butterball® chicken broth
1 1/2 pan of day old cornbread
8 slices of day old (or toasted) white bread
2 sticks butter (softened)
2 cups celery (finely chopped)
chopped onions (as many as you like)
Crumble half of the pan of cornbread and four pieces of white bread, 1 stick of butter, 3 eggs, 1 cup of celery and some onions.
While mixing slowly, add in two cans of the broth.
Once mixed well, add remaining ingredients just as you did before.
Preheat oven to 350 degrees F.
Pour mixture into a large greased baking pan.
Bake for 1 hour or to desired browness and enjoy!!!!!