Lammas Cornbread Stuffing


4 tablespoons butter
1 1/2 cups chopped celery
1 cup chopped onion
5 cups torn cornbread crumbs
4 cups torn plain bread crumbs
2 1/2 cups chicken broth
2 large eggs, beaten
1 teaspoon dried leaf thyme, crumbled
2 teaspoons dried crumbled sage
1 teaspoon dried marjoram, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat oven to 400°. Butter a 9×13-inch baking pan. In a large mixing bowl, combine the cornbread and bread crumbs.

In a small skillet over medium low heat, melt butter; add celery and onion; saute until tender. Combine vegetable mixture with crumbs; stir in chicken broth. Stir in the beaten egg, herbs and seasonings.

Spread in prepared baking pan. Bake for about 30 minutes.

Serves 6 to 8.