Combine cornbread, 6 eggs, and milk in turkey roaster size pan. Bake at 350 degrees until done.

In a big pot combine broth, green onions, celery, sage, salt and pepper (to taste). Boil until tender.

Boil 12 eggs, peel, and set aside.

Let cornbread cool, break up, and stir in broth mixture. Slice eggs and add them. Stir thoroughly, and salt and pepper to taste. Return to oven and cook until firm.

Serve with jellied cranberry sauce.

Feeds approx. 30-50 people.