Place onion, celery and butter in saucepan. Simmer, covering with water by one inch until soft. Mix crumbled cornbread with white bread pieces in large mixing bowl. Add sage, pepper, eggs, onion, celery and broth, mixing well. Mixture should be wet, but not soupy. Bake at 376 degrees covered with foil for 30 minutes. Uncover and bake additional 10 minutes. Do not overbake -- dressing should be moist.
Adjust sage to taste. Cornbread may be made from scratch or Jiffy Cornbread Muffin mix type works very well. Best if cornbread is made the previous day, crumbled and spread out to dry overnight.
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|Serving Size: 1 Serving (353g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 285 (41%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 502.3mg||155 %|
|Sodium 1529.6mg||53 %|
|Potassium 408.1mg||11 %|
|Total Carbohydrate 77.9g||23 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 73.6g|
|Protein 24.2g||35 %|
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Calories per serving: 697
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