
Cooking Instructions
- 1
Simmer celery in 2 cups of broth until almost tender
- 2
Add onion to celery and broth and cook until onion softens
- 3
Crumble bread and cornbread into a large bowl
- 4
To the crumbled bread bowl, add eggs, remaining broth, salt, pepper, sage, poultry seasoning, celery and onion mixture, and baking powder. Mix to incorporate.
- 5
Bake in a large shallow baking pan (9"by 13") at 375°F for approximately 1 hour
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