cornbread dressing

1/2 cup butter
3 cups diced celery
2 cups diced onions
1/2 cup finely chopped fresh sage
Cornbread Crumbles
3 cups soft, fresh breadcrumbs
4 large eggs, lightly beaten
7 cups chicken broth
1 tablespoon freshly ground pepper

Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.

Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.

3. Bake at 400° for 45 to 55 minutes or until set and golden brown.

Recipe courtesy of Southern Living magazine.

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