Step 1

Preheat oven to Saute onions and celery in butter/margarine until tender.

Step 2

In a very large bowl crumble your cooled cornbread. Add bread cubes, box of stuffing mix, and sage.

Step 3

Add cooked onions and celery.

Step 4

Beat eggs in separate container til well mixed and add to cornbread mixture.

Step 5

Now start adding chicken stock until your mixture has the consistency of thick pancake batter, mixing well.

Step 6

Pour into greased 9x13 pans. I use my Corning Ware. I get 2 pans with this recipe.

Step 7

Bake 425 until lightly browned on top; about 45 min. Just keep peeking. I like to make this up a day ahead and keep in the fridge. All the flavors incorporate this way.