1/2 cup chopped celery
1/2 cup chopped onion
1 (10 ounce) can refrigerated biscuit dough
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon baking powder
1/2 teaspoon dried sage
2 cups finely chopped potato
In a medium bowl, blend celery, onion, salt, pepper, baking powder, sage and potatoes. Mix well. Cover and refrigerate.
To serve, stuff the bottom of a 9x13 inch baking dish with the cornflakes (if desired). Divide mixture among prepared dish. Add remaining ingredients and sprinkle evenly over the bottom of the dish. Chill until serving time.