1 cup chopped onion
1 cup chopped celery
1 small can cream of chicken soup
2 large eggs, beaten
4 bouillion cubes
5 cups chicken broth, with or without chicken meat
1/4 teaspoon salt
1 teaspoon sage
1/2 teaspoon black pepper
1/2 cup melted butter
4-5 cups toasted bread crumbs, mixture of cornbread and white bread
1 cup processed American cheese, cubed (optional)
Directions: Saute the onion and celery in margarine. Dissolve bouillon cubes in broth. Mix bread crumbs and dry ingredients, add broth, eggs, and onion/celery mixture. Add cubed cheese at this time if desired. (Mixture will be soupy looking but will thicken when cooked.) Bake at 350°F for 1 hour or until done in center.
Notes: Our family prefers this casserole to the traditional "stuffing" many have at Thanksgiving. It is always a favorite at reunions.