Ingredients

2 cups sliced celery
2 cups chopped onion
1/2 cup butter
1 pan of cooked cornbread (crumble)
2 to 3 tsp bouillon granules
3 cups broth
1 (8oz) can sliced water chestnuts, drained
1 to 2 tsp ground sage
1/2 tsp salt 1/2 tsp black pepper

Instructions

Preheat oven to 350°
Lightly butter a 13x9 in baking dish
Saute celery & onions about 5 mins.
Add bouillon, chicken broth.Heat about 1 min: set aside.
In a large bowl, crumble cooked cornbread and add water chestnuts, poultry seasoning, sage, salt and
pepper.
Add celery-onion mixture and stir to mix well. Pour into baking dish and then bake 40 to 45 minutes. Best served with chicken gravy over every serving.

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