Cornbread Dressing

1. 1

   Pour three cans of chicken broth in a large pan and over medium heat, cook the celery and onions until they are soft.

2. 2

   Remove from heat.

3. 3

   Crumble the cornbread and sage into the celery mixture and mix well.

4. 4

   If needed, add additional chicken broth a little at a time to the mixture, mixing well until the mixture is moist but not soupy.

5. 5

   Pour the mixture into a 9x13 inch glass baking dish that you have sprayed with a non-stick cooking spray.

6. 6

   Bake at 350 degrees until golden brown.

7. 7

   Serve warm.

No additional tips available.