2 cups onion
2 cups celery
1 stick butter
1 pan cornbread
1 pkg Pepperidge Farm bread cubes
2 eggs, slightly beaten
Sage
Salt
Pepper
1 can Cream of Chicken soup
49 oz can chicken broth
Turkey broth (if desired, to taste)
Melt butter in skillet, cook onions and celery over medium heat 15-20 minutes until cooked down. In large bowl, crumble cornbread. Add bread cubes, eggs, sage, salt, pepper, cream of chicken soup, chicken broth, and turkey broth until mushy; mix well. Bake in 450 degree oven for 20 minutes.
