Traditional Cornbread Dressing
|Finely chopped celery||2 Cup (32 tbs)|
|Onion||1 Small, finely chopped|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Crumbled cornbread||5 Cup (80 tbs)|
|Crumbled corn bread||5 Cup (80 tbs)|
|Herb seasoned stuffing mix||2 Cup (32 tbs)|
|Herb-seasoned stuffing mix||2 Cup (32 tbs)|
|Rubbed sage||2 Teaspoon|
|Canned ready to serve chicken broth||29 Ounce (2 cans, 14 1/2-ounce each)|
|Eggs||3 Large, lightly beaten|
Cook celery and onion in butter in a large skillet over medium heat, stirring constantly, until tender.
Combine vegetable mixture, cornbread, and remaining ingredients in a large bowl; stir well.
Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish.
Bake, uncovered, at 325° for 40 minutes or until lightly browned.