- Prep Time : 15 minutes
- Cook Time : 40 minutes
- I saute about 1/2 cup celery and 1/2 cup onions(sliced small) in 1 cup of chicken broth. I also add 5 chicken boulion cubes and about 3/4 Tbs. Rubbed Sage.If you don't like Sage, use less. Cook until tender and boulion is dissolved.
- After the cornbread is cooled, break into shall pieces in big bowl. Break up about 2/3 loaf of white bread into same bowl. Add 2 eggs, approximately 16 oz. of Chicken Broth and the mixture of Onions and Celery. Add Salt and Pepper to taste. This mixture really has to be mixed up alot. You don't want lumps of bread or cornbread. Add a little extra broth if needed. Spray large Casserole Dish, add dressing mixture. Bake @ 350 35 to 40 minutes.