- Ingredients: 3 tablespoons unsalted butter, 4 stalks celery, diced samll, 1 medium onion, diced small, 3 large eggs, whisked, 4-6 cups chicken broth ground sage, salt and pepper and 1 batch of white cornbread for stuffing.

- Method:

• Preheat oven to 375° and set aside on 8x8 baking dish.
• Melt butter in a large saute pan or dutch oven and sauté onions and celery until translucent.
• In a large bowl, crumble cornbread, adding to onions and celery.
• Season stuffing with ground sage, salt and pepper.
• Puor about half the chicken broth over bread mixture and gently stir eggs, tossgin to coat evenly. Stuffing should be a loose, wet consistency to prevent drying while baking.
• Bake for about 45 minutes until golden, adding more broth as needed.