3 packets cornbread mix without sugar in mix
4 slices white bread dried out in oven
2 cups buttermilk
3/4 cup melted butter
2 chopped onions
2 cups chopped celery
3 tablespoons dried sage
chicken broth (about 3 cups)
salt and pepper to taste
Cook cornbread according to package directions. Cool and crumble. Pinch up dried bread into cornbread mixture. Place chopped celery and onions in saucepan and cover with water. Bring to boil and let simmer 30 minutes. Drain the celery and onions and add to cornbread mixture. Stir in eggs, buttermilk, melted butter and sage. Mix well. Finish by adding broth until you get the right consistency (should be fairly loose). Season with salt and pepper. Place in casserole dish and bake at 350 for 40 min to an hour. Keep covered the first half of baking then uncover for browning.
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