Cornbread Stuffing

Ah corn bread stuffing warm from the oven.
A real comfort food and not just in the south.
This is really good with Vermont maple syrup.
A dish to prepare for your Thanksgiving table.

Ingredients:
1 (16 ounce) package dry corn bread 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

Directions:
Prepare the dry corn bread mix
according to package directions.
Cool and crumble.
Preheat oven to 350 degrees.
Grease one 9x13 inch baking dish.
In a large skillet over medium heat,
melt the butter and saute the celery
and onion until nice and 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 350 degrees for 30 minutes.