1 (8 oz.) pkg. herb-seasoned stuffing mix
8 oz. cornbread
16 oz. ready to serve chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 stick butter
1/2 c. celery, chopped
1/2 c. onion, chopped
1 tbsp. sage
1 c. walnuts, chopped
2 eggs, beaten

Bake cornbread and cool. Sauté onions, celery and butter until onions are clear. Combine stuffing mix, cornbread, salt, pepper, sage, walnuts, celery and onion mixture and eggs. Add broth until mixture is moist. You may add turkey broth instead of chicken. Stir mixture thoroughly.

Bake at 500°F for 30 minutes. This stuffing bakes wonderfully in a cast-iron pan. For best results, preheat you pan and coat with spraying oil (Pam).