2 c. prepared cornbread (use recipe with 1 c. flour and 1 c. cornmeal)
1 loaf thin sliced bread
3 or 4 dried biscuits, without crust (optional)
1 large onion, minced
1 c. celery, finely chopped
rich turkey stock, hot and strained
salt and pepper to taste
1/3 c. butter
Prepare cornbread according to directions. Set aside. Strip crusts from sliced bread and lay on cookie sheet to dry. Do not brown. You may substitute 3 or 4 biscuits for 3 slices of the bread. When cornbread is cool, crumble breads and biscuits until fine. Sauté onion and celery in butter until vegetables are limp and clear; then stir into bread. Add enough stock to make breads moist. Season with salt and pepper. Add sage if desired. With a large whisk, add eggs, beating in one at a time. Drizzle melted butter on top. Bake at 350 degrees for 45 minutes to an hour or until set and slightly brown. Check at 30 minutes. Do not cook dry.
From the November 1987 issue.