2 pans cornbread prepared and cooked cornbread (I use Gladiola Yellow Cornbread)
4 slices day-old bread, toasted (optional)
1 pkg. Pepperidge Farm herbed stuffing
1 cup butter
2 chopped white onions
1 cup green onions, chopped
3/4 stalk chopped celery (about 2-1/2 cups)
Chicken broth – at least 32 ounces. More if needed
6 raw eggs
2 tablespoons sage (More if desired)
salt and pepper
Prepare two pans of cornbread. Let cool. This can be done the day before.
In large pan tear cornbread into small pieces, Tear toasted bread into small pieces and pour herbed stuffing on top. Stir and add eggs and stir once again.
Melt one cup butter in skillet. Add chopped celery and white onions. Saute 15 – 20 minutes. Add a little water if needed. Let cool. Pour over bread mixture and stir. Add spices and mix. Mixture should be very moist (add water if needed the mixture should be soupy and more sage if desired). When ready to bake, stir in chopped green onions and place in 350 oven for 1-1/2 – 2 hours. Add more broth if needed. Use covered pan and remove lid last 15-20 minutes of baking to brown top.