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chicken broth 1 can cream of chicken soup 1 stick of butter 1 large onion, finely chopped 4 celery stems, finely chopped 2 Tablespoons Worcestershire sauce 1 pkg Pepperidge Farm bread crumbs (plain) 1 plate of skillet cornbread (or equal amount of day old bread) 3 eggs 1 Tablespoon salt pepper Though I share an option for day old bread or cornbread in the recipe, I always use cornbread for this one
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