| | Directions | | Combine water, sage, butter, onion and celery in a pot and boil until the onion and celery are tender and slightly transparent. Crumble cornbread into large bowl. Add stuffing, then onions and celery. Stir until well blended, adding small amounts of water as necessary to keep it moist. Put in 9x13 baking dish and bake at 350° for 30-35 minutes or until done. |
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| Ingredients | | - |  | 1 cake of cornbread |
| - | | 1 quart water |
| - | | 1 cup chopped onion |
| - | | 1 cup chopped celery |
| - | | 1/2 teaspoon sage |
| - | | 1 package Pepperidge Farm stuffing(inch blue bag) |
| - | | 1 stick butter |
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