10 c. stale dry bread crumbs
20 slices stale loaf bread, toasted really dry
2 med. onions, chopped fine
1 c. melted butter
1 tsp. sage (or more according to taste)
1/2 tsp. black pepper
1/2 tsp. poultry seasoning
1-2 raw eggs, optional
3 stalks celery, diced fine
2 doz. oysters, optional
Stock or canned broth, plus some
chicken bouillon cubes
Crumble cornbread and break toast in small pieces. Do not grind.
Add sage and poultry seasoning. Saute celery first and then
onion in butter until celery is tender and onion crystal clear.
Heat broth until hot (approximately 3 cans) and add 3 bouillon
cubes. This gives the broth a more chicken flavor. Add hot broth
and melted butter to bread crumbs, also onion and celery. Toss
until moistened well.
