Step 1

The night before prepare cornbread, according to package directions. Once the cornbread is cooked and cooled, crumble.

Step 2

Place eggs in saucepan and cover with water. Bring to a boil. Cover and remove from heat and let sit in hot water for 10 to 12 minutes. Remove from water, cool, peel and chop. Chop up celery and onions.

Step 3

Preheat oven to Lightly grease one 9x13 baking dish. In large bowl combine cornbread, eggs and seasonings.( If you like extra sage add 1 tsp at a time to taste).

Step 4

In 2 qt pot, combine celery, onion, butter and broth. Bring to a boil and simmer until vegtables are tender.

Step 5

Pour broth over cornbread and mix. Place stuffing in baking dish.

Step 6

Bake 60 to 70 minutes or until edges begin to brown.