• 6 bacon strips, diced
• 2 c celery, chopped
• 1 c green onions, sliced
• 6 c cubed corn bread
• 6 c cubed white bread
• 1 can corn, drained
• 1 ¼ c chicken broth
• 1 egg
• ¼ c butter, melted
• 2 t rubbed sage
• 1 t dried thyme
• ½ t salt
• ¼ t pepper

Cook bacon in skillet over medium heat until crisp. Remove to paper towels to drain.

In the skillet saute celery & onions until tender. Transfer to large bowl.

Add corn bread, bread, corn, broth, egg, butter, seasonings, and bacon. Mix well.

Place in shallow 3 qt baking dish. Cover and bake at 325 for 60 minutes. Uncover, bake for 10 minutes or until golden brown.

Preparation time: 10 minutes

Cooking time: 1 ½ hours

Source: AAL's 2001 Quick Cooking Annual