• 1 pack (sixteen ounces) dry cornbread blend
• 2 tablespoons of butter
• ½ cup chopped celery
• 1 small onion
• 2 eggs, beaten
• 2 cups of chicken broth
• 2 tablespoons of dried sage
• Salt and pepper to taste
Prepare dry cornbread blend in line with pack directions. Cool and crumble.
Preheat oven 350 degrees F Greased 9×thirteen inch baking dish.
In a massive skillet over medium heat, soften the butter and sauté the celery and onion till tender.
In a massive bowl, mixing the celery, onions, three cups cornbread crumbles, eggs, fowl broth, sage, and salt and pepper to taste; blend well.
Place in organized baking dish and bake at 350 degrees F (a hundred seventy five stages C) for 30 minutes.