| • ⅓ cup butter or margarine |
| • 1 cup chopped celery |
| • ½ cup chopped onion |
| • 1 prepared recipe Martha White Cornbread, crumbled (about 6 cups) |
| • 4 slices bread, torn into small pieces (about 2½ cups) |
| • 1 tsp dried sage |
| • ½ tsp black pepper |
| • 3 cups veggie broth |
| • 2 eggs, beaten |
| 1: Make the cornbread, and crumble it. |
| 2: Chop the onion. |
| 3: Chop the celery. |
| 4: Shred the bread. |
| 5: Lightly grease a 9- × 13-inch pan. |
| 1: Heat oven to 450°F. | |
| 2: Melt butter in a skillet. Saute celery and onion until tender, about 3 minutes. | |
| 3: In a large bowl, combine cornbread, bread, cooked celery and onion, sage, and black pepper. | |
| 4: Stir broth and egg into the cornbread mixture. Blend well. | |
| 5: Pour into the prepared baking dish. | |
| 6: Bake 30 minutes or until golden brown. |
This recipe is as we found it (except that it called for chicken broth). But let's be serious here. There's NO WAY Jinkies will be happy with 1 tsp of sage.