Carlene’s Very Traditional Cornbread Stuffing | The Buzz Magazines

Ingredients

• 1 ½ cups chopped celery
• 1 cup chopped onion
• 1/3 cup butter
• 8 inch-by-8 inch pan of cornbread, left out overnight, then crumbled
• ¼ cup chopped parsley
• ½ to 1 teaspoon dried sage (depending on your taste)
• 1 ½ teaspoons dried thyme
• 1 teaspoon salt
• ¼ teaspoon freshly ground pepper
• 2 eggs, beaten
• ¾ cup chicken broth