Southern Stuffing/Dressing

1. 1 medium onion, chopped
2. 6 green onions, chopped
3. 1 stalk of celery and a few celery leaves, chopped
4. Butter, enough to saute the vegetables
5. Cornbread make in an 8" pan
6. 6-8 pieces bread, toasted
7. Chicken broth can use homemade or canned
8. 1 egg, lightly beaten

Saute the vegetables in the butter over medium heat until soft but not brown. Set aside. In a large bowl, break the cornbread into chunks, tear the bread into small pieces. Add the sauteed vegetables, egg, salt and pepper to taste. Gradually add the broth mixing until the bread mixture is wet but not runny. Pour into a lightly greased baking pan and bake 350: for about 30-45 minutes or until brown on top.

Notes: I add chopped fresh sage to the cornbread mix before baking it. Also, I add sage to the dressing mix along with the salt and pepper (this is according to taste).