Ingredients
2-1/2 cups chopped celery1-1/4 cups chopped onions10 tablespoons butter7-1/2 cups coarsely crumbled cornbread2-1/2 cups soft bread crumbs4 teaspoons rubbed sage4 teaspoons poultry seasoning2 large eggs, lightly beaten1-1/3 cups chicken broth
Preparation
In a large skillet, saute celery and onions in butter until tender; transfer to a large bowl. Add the cornbread, bread crumbs, sage and poultry seasoning. Combine eggs and broth; add to cornbread mixture, stirring gently to mix.
Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165° and stuffing is lightly browned.
