Preheat the oven to 350 degrees F (180 degrees C).
In a medium-sized skillet, melt the
Butter (1/2 stick)
Celery (2 stalks)
and sauté until softened.
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)
Rubbed Sage (1 tsp)
Chopped Pecans (1 cup)
Combine softened celery and onion.
Chicken Broth (58 fl oz)
and pour them into the mixture. Mix well.
Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with
Nonstick Cooking Spray (as needed)
Bake in the preheated oven for 35 minutes, or until brown and crisp around the edges.
Remove from oven and serve immediately.