Ingredients:
- Cornbread (I use two mixes)
- 2 teaspoons salt
- 1 tablespoon poultry seasoning
- 1/8 teaspoon pepper
- 1 cup water
- 1 teaspoon chicken-season stock base (I use the loose bullion)
- 1 teaspoon parsely flakes
- 2 cups celery, chopped
- 1 stick butter, melted
- 1 onion, chopped
- 1 teaspoon sage
- green onion (no amount listed, I just throw in a handful)
Instructions:
- Bake cornbread and crumble.
- Mix all ingredients well.
- Bake 40-45 minutes at 325 degrees F or 20-30 minutes at 375 degrees F.
