- 1/2 cup butter
- 1 onion, diced
- 2 celery stalks, diced
- 3 cups chicken broth
- 4 cups crumbled cornbread
- 1/4 cup honey
- 1 teaspoon dried sage
- Melt butter in a large skillet over medium heat. Add onion and celery and cook until softened.
- Pour in chicken broth, bring to a simmer and add cornbread.
- Stir in honey and sage and cook for an additional 5 minutes.
- Remove from heat and let cool before serving.
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