• 1/2 C butter

• 3 C diced celery

• 2 C diced sweet onions

• 1/2 C finely chopped fresh sage

• Cornbread crumbles

• 3 C soft, fresh breadcrumbs

• 4 large eggs, lightly beaten 

• 7 C chicken broth 

• 1 Tbsp freshly ground pepper

Directions: Melt butter in a large skillet; 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, chicken broth, pepper and the celery mixture, stirring until blended. Pour into lightly greases baking dishes (Note: This recipe is enough for a 13-by-9 baking and a smaller pan). Bake at 400 degrees for 45 minutes to an hour, or until set and golden brown.

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