Printer Friendly
1 large pan of cornbread
8 oz. Pepperidge Farm herbed bread crumbs
2 cups diced celery
1 large diced onion
1 stick of butter
32 oz. Chicken Broth
1 1/2 tsp. ground sage
salt and pepper to taste
2 eggs
Bake cornbread and crumble. Saute onions and celery in butter. Mix all ingredients and bake at 350 degrees until golden brown on top, about 30 minutes.
8 oz. Pepperidge Farm herbed bread crumbs
2 cups diced celery
1 large diced onion
1 stick of butter
32 oz. Chicken Broth
1 1/2 tsp. ground sage
salt and pepper to taste
2 eggs
Bake cornbread and crumble. Saute onions and celery in butter. Mix all ingredients and bake at 350 degrees until golden brown on top, about 30 minutes.
