With cornbread and white bread.
From the box of L.R. from Winston-Salem, North Carolina.
2 large onions, chopped
1 cup margarine or butter
2 teaspoons salt
2 teaspoons poultry seasoning or sage
3 or 4 eggs
8 cups crumbled cornbread
1-1/2 cups chopped celery
1/4 cup chopped parsley
1/2 teaspoon black pepper
6 cups crumbled white bread, toasted
Cook onions and celery in margarine until tender. Add parsley, salt, pepper, and poultry seasoning. Beat eggs and add with enough stock to soften crumbs. Pour into greased pan and bake in a 325 oven for 35 to 45 minutes.