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Export 7 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
Step 2
In a large mixing bowl, crumble the cornbread and bread slices into large chunks.
Step 3
In a medium skillet, melt 4 tablespoons of butter over medium-high heat. Add the onion, celery, and sage. Cook, stirring frequently, until tender, about 5 minutes. Add the remaining 6 tablespoons of butter and stir until melted. Transfer the onion mixture to the bowl with the cornbread.
Step 4
To the cornbread-onion mixture, add the chicken stock, beaten eggs, salt, and pepper, and stir just until just combined. Spoon into the prepared baking dish.
Step 5
Bake for 45 minutes or until golden brown and the mixture is set. Let cool for a few minutes before serving. Cover and refrigerate any leftovers for up to 4 days.
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