Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/2 cup celery	Washed, trimmed and minced
1 large onion	Washed, trimmed and minced
3 cups crumbled cornbread
3 cups seasoned bread crumbs
2 ¾ cups low sodium chicken broth
1 ½ teaspoons poultry seasoning
1 teaspoon sage

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 325 degrees F
2	Place celery and onions in a large, deep skillet. Cook over medium high, heat until evenly brown.
3	Drain and set aside.
4	In a large bowl combine celery mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a baking dish.
5	Bake, covered for 45 minutes or until well set and cooked through.	Internal temperature above 135 F.