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Category   Salads - Soups - Sidedishes
Sub Category   None

1 16 oz package dry cornbread mix
2 Tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 Tablespoons dried sage
salt and pepper to taste

Prepare the dry cornbread mix according to package directions. Cool and crumble. Preheat oven to 350F, grease one 9x13 inch baking dish. In a large skillet over medium heat, melt butter and saute the celery and onion until soft In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well. Place into prepared dish and bake at 350F for 30 minutes.

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