Cornbread Stuffing - cooking recipe

Ingredients

1 (8 1/2 ounce) box cornbread mix
3 1/2 ounces Ritz crackers (1 sleeve)
1 medium onion
4 hard-boiled eggs
2 stalks celery
2 teaspoons salt
2 teaspoons pepper
2 teaspoons poultry seasoning
1 tablespoon sage
8 cups chicken broth (or vegetable)

Preparation

Prepare cornbread per instructions and boil eggs in advance.
Preheat oven to 350 degrees F.
Crumble cornbread and 1 sleeve of crackers in a large bowl.
Chop onion, boiled eggs, and celery and add to the bowl.
Add salt, pepper, poultry seasoning, and sage.
Add broth to the point where the mixture is the consistency of spaghetti sauce. This usually requires less than the 8 cups broth. If you go too far, balance out with additional crackers.