Ingredients:

• 2 small Pepperidge Farm seasoned dressing mix packages (not croutons)
• 1 8×8 square of cornbread (homemade or store-bought, without sugar)
• 1 – 2 sticks of butter
• 4 – 5 stalks celery, chopped
• 2 large onions, chopped
• 2 cups chicken broth (homemade or store-bought), heated
• salt & pepper to taste

Directions:

1. Preheat oven to 350 degrees.
2. Saute celery and onion in butter with salt and pepper until slightly softened. Let cool in pan of butter.
3. Break up 8×8 cornbread into large bite size pieces into a large bowl.
4. Add Pepperidge Farm dressing mix to cornbread and stir to combine.
5. Add celery and onion mixture and stir.
6. Pour in about 1 ½ cups hot chicken broth and stir. Test moisture. Add more chicken broth as needed.
7. Lightly press into a casserole dish, cook for 45 minutes.