Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cornmeal
   2      teaspoons     baking powder
   1      teaspoon      baking soda
   1      teaspoon      salt
   2                    egg -- beaten
   2      cups          buttermilk
   2      tablespoons   bacon drippings -- melted
   3      stalks        celery -- chopped
   1      medium        onion -- chopped
   2      tablespoons   butter
  12      slices        day old bread -- crumbled
   2      1/2 c.        chicken broth -- up to 2
   1      cup           milk
   2                    eggs -- beaten
   1      teaspoon      salt
   1      teaspoon      sage
   1      teaspoon      poultry seasoning
     1/4  teaspoon      pepper

Preparation:

Combine first 4 ingredients in a large mixing bowl; add 2 eggs, buttermilk, and bacon drippings, mixing well. Place a well-greased 10 inch cast-iron skillet in a 450 F oven for 4 minutes or until hot. Remove from oven; spoon batter into pan. Bake at 450 F for 35 minutes or until lightly browned. Cool; crumble cornbread into a large bowl. Saute celery and onion in butter until tender. Combine cornbread, sauteed vegetables, and remaining ingredients, mixing well. Spoon into a lightly greased 13 x 9 x 2 inch baking pan. Bake at 450 F for 25 to 30 minutes.