INGREDIENTS
5 cups
crumbled cornbread
1 14 ounce package
herb stuffing
2 10 3/4 ounce cans
cream of chicken soup
2 14 ounce cans
chicken broth
1
large sweet onion, diced
1 cup
diced celery
4
large eggs, lightly beaten
1 tbsp
rubbed sage
1/2 tsp
pepper
2 tbsp
butter, cut up