Ingredients

• 3 medium onions, chopped (for 1 1/4 cups)
• 1 cup chopped celery
• 1/2 cup minced parsley
• 1 cup chopped pecans (optional)
• 1 stick of butter, melted
• 4 cups broth (chicken or vegetable)
• sage and poultry seasoning to taste
• 1/2 tsp. salt
• 1/4 tsp. fresh ground pepper
• 4 cups cornbread, crumbled (I make a recipe of this a day ahead)
• 4 cups stale white bread, cubed

Steps

1. In large skillet saute' onions, celery, and pecans in margarine until onions are tender and pecans lightly toasted; remove from heat.
2. Stir in broth, parsley, sage, salt and pepper; pour over bread crumbs and mix well. Add enough broth to make pretty mushy.
3. Bake uncovered in a greased 2-quart casserole in a 375 degree over for 40 to 45 minutes until the center is hot and the top is browned and a little crusty.