4 c. Self-Rising Cornmeal

3 1/2 c. Milk

4 Eggs, beaten

1 large Onion, chopped

2 ribs Celery, finely chopped

2 cans Cream of Chicken Soup

2 cans Water

4 (14 oz.) cans Chicken Broth

1/2 tsp. Ground Sage

1/4 tsp. Poultry Seasoning

Salt and Pepper to taste

Preheat oven to 375 degrees. In a medium bowl, mix cornmeal, milk, and eggs together. Pour into a hot, greased 10.5" skillet and bake at 375 degrees for 40 minutes, or until done. Cool for two hours. (For best results, refrigerate overnight  enabling cornbread to crumble easier.) In a large bowl, crumble cornbread into very small crumbs; set aside. Sauté onion and celery in 4 tablespoons of butter until onion is transparent. Blend onion, celery, soup and water. Stir into crumbled cornbread, alternating with chicken broth, mixing well until the consistency is thick.  Mix in crumbled sausage and seasonings. Pour into 2 - 13x9 pans (or one large Pyrex dish) and bake at 375 for 45 minutes, or until lightly brown.