Ingredients
1/2
cup butter or margarine
3
medium celery stalks, chopped (1 1/2 cups)
3/4
cup chopped onion
9
cups cubed (1/2 inch) cornbread or soft bread
1 1/2
teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 1/2
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1
teaspoon salt
1/8
teaspoon pepper
Preparation
Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender. Remove from heat.
In large bowl, mix celery mixture and remaining ingredients. Spoon into baking dish.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot.
