Ingredients
1 stick butter
1 1/2 c chopped onions
2 c celery
2 cups mushrooms
pecan coarsely chopped
sage
thyme
salt
pepper
7 cups homemade cornbread cut into small squares (leave out 2 days to dry or dry in oven)
dried cranberries (optional)
2 c chicken broth
Preparation
Melt butter. Saute onions until slightly translucent. Add celery and mushrooms and continue cooking. Add herbs and pecans.
(can set aside until later)
In baking dish, mix cooked ingredients with bread. Add chicken broth.
Bake at 350 for 1 hour.
