Ingredients:
4 cups crumbled cornbread
2 cups chicken broth
2 cups celery, diced
2 cups onion, diced
1 tablespoon butter
3 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper
2 eggs
Pre-Heat oven to 350 degrees. Cook onion and celery in melted butter until tender. Add chicken broth and bring to a boil. In large bowl, combine cornbread, sage, salt and pepper. Pour broth mixture over ingredients and mix well. Stir in eggs and add more broth if needed. Pour into a 9x13 baking dish. Bake 30-40 minutes at 350 until brown on top.
