Cook Time: 30 minutes

Yield: 10-12 servings


1-1/2 cups diced celery

1 large onion chopped

6 TBS light butter, divided


1 cup water

whole wheat & white seasoned bread cubes (I use Pepperidge Farm Herb Stuffing with whole wheat and white bread)

3 cups cornbread

1 cup chicken broth

1 large diced onion

1 egg (I forgot the egg)

1/2 tsp. poultry seasoning (I made my own:  marjoram, sage, thyme, rosemary and nutmeg)

Salt, pepper and sugar to taste

Sauté celery and diced onion, 5 TBS of light butter, 'til soft, but not brown

Heat 1 cup water, add remaining 1 TBS light butter. Let melt.

Turn off heat.

To this, add celery, add onion and drippings.

Add in herb stuffing and mix lightly.

Add cornbread crumbs.

Pour broth over all.

Add egg and toss lightly.

Shake poultry seasonings and salt, pepper and sugar to taste.

Place in greased casserole or baking dish.

Bake at 325-350 degrees for about 30 minutes