1
In a medium skillet, melt butter over medium heat. Add the diced onion and chopped celery, and sauté for 5 to 7 minutes until soft.
View More
2
In a large bowl, combine the crumbled cornbread with the sautéed onion and celery. Stir in the beaten eggs, chicken stock, dried sage, rosemary, thyme, salt, and ground black pepper.
View More
3
Transfer the mixture into your prepared baking dish and bake in the preheated oven for about 30 minutes until the edges turn golden.
View More