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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

Description

Share This Kitchen-tested Recipe From The Betty Crocker Kitchens With Someone You Love.

Betty Crocker