Preheat oven to 400 degrees. Put butter in a 12-inch iron skillet and

heat in oven until hot. Mix cornmeal, milk, and egg together. Stir hot

shortening into batter leaving a little bit in the skillet. Pour batter

into skillet and bake until brown (this is the cornbread recipe I use but any will do).

In a saucepan, cook onion and celery in just chicken broth until crisp-tender. In a large bowl, crumble cornbread, stuffing mix, and white bread. Stir in onions, celery and

liquid. Stir in beaten eggs and melted butter. Slowly stir in chicken

broth. Add salt and pepper to taste. Pour into a large Pyrex (10x15)

sprayed with Pam. Bake at 350 degrees until brown and set. May be frozen

before cooking.