1 package Marie Calendars Cornbread
1 medium yellow onion, finely chopped
2 medium stalks of celery, finely chopped
4 teaspoons of rubbed sage
1/4 - 1/2 cup of chicken stock
Prepare cornbread as instructed on the package. Let cool for 1-2 hours until cool to touch. Place in ziplock and crumble so that large pieces are broken up. Should be relatively fine with small chunks.
Roughly chop the onion and celery, place in a cuisinart and pulse until finely chopped (see pic).
Place cornbread in a large bowl, sprinkle sage over it while stirring to evenly distribute.
Place one stick of butter in a saucepan and melt over medium heat. Sautee the onion and celery in butter (slightly higher than medium temp) until translucent and the water cooks off, approximately 5-8 minutes (don’t brown it).
Pour the mixture into the cornbread bowl and mix through until evenly distributed. Add 1/4 cup of stock to start and stir to combine. If it’s still dry, add up to 1/4 cup more. Should be moist but not soggy.
Spoon into a greased baking pan, bake at 375 F x 20 minutes to start. If it’s not brown enough, cook a little longer up to 30 minutes. It can cook anywhere from 350-400 F if needed, just adjust the time.