INGREDIENTS
* 1 (16 ounce) package dry corn bread mix. ( They say not to use Jiffy since it has sugar in it but it would ad a little sweetness if used)
* 2 tablespoons butter
* 1/2 cup chopped celery...Or one cup depending on taste. ( cream of celery soup can be used)
* 1 small onion
* 2 eggs, beaten
* 2 cups chicken stock
* 2 tablespoons dried sage... ( Depending on taste more might be needed if it is old.)
* salt and pepper to taste
DIRECTIONS
1. Prepare the dry corn bread mix according to package directions. Cool and crumble.
2. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
3. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
4. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
5. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
* 1 (16 ounce) package dry corn bread mix. ( They say not to use Jiffy since it has sugar in it but it would ad a little sweetness if used)
* 2 tablespoons butter
* 1/2 cup chopped celery...Or one cup depending on taste. ( cream of celery soup can be used)
* 1 small onion
* 2 eggs, beaten
* 2 cups chicken stock
* 2 tablespoons dried sage... ( Depending on taste more might be needed if it is old.)
* salt and pepper to taste
DIRECTIONS
1. Prepare the dry corn bread mix according to package directions. Cool and crumble.
2. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
3. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
4. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
5. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.