Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
In a medium-sized skillet, melt the Butter (1/2 stick).
Step 3
Add Onion (1) and Celery (2 stalk) and sauté until softened.
Step 4
In a large bowl, crumble the Cornbread (1/2 package). Cornbread should be roughly the size of 1/2 of an 8-inch pan of cornbread. Add Pepperidge Farm Herb-Seasoned Stuffing (1/2 package).
Step 5
Then add Rubbed Sage (1 teaspoon) and Chopped Pecans (1 cup).
Step 6
Combine softened celery and onion.
Step 7
Open the Chicken Broth (58 fluid ounce) 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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