Directions
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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
In a medium-sized skillet, melt the
Butter (1/2 stick)
.
Step 3
Add
Onion (1)
and
Celery (2 stalks)
and sauté until softened.
Step 4
In a large bowl, crumble the
Cornbread (1/2 pckg)
. Cornbread should be roughly the size of 1/2 of an 8-inch pan of cornbread. Add
Pepperidge Farm Herb-Seasoned Stuffing (1/2 pckg)
.
Step 5
Then add
Rubbed Sage (1 tsp)
and
Chopped Pecans (1 cup)
.
Step 6
Combine softened celery and onion.
Step 7
Open the
Chicken Broth (58 fl oz)
and pour them into the mixture. Mix well.
Step 8
Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with
Nonstick Cooking Spray (to taste)
.
Step 9
Bake in the preheated oven for 35 minutes, or until brown and crisp around the edges.
Step 10
Remove from oven and serve immediately.
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