• 1 9 x 13 baking pan
• 1 medium sauce pan
• 1 medium mixing bowl
• 1 tbsp vegetable oil
• 1 large onion
• 2 large celery stalks
• 2 cloves garlic
• salt
• pepper
• fresh sage
• 1 tsp thyme
• 4 large corn muffins, crumbled
• 3/8 c melted butter
• 2 c chicken broth

1. Preheat the oven to 375 degrees.
2. Chop onion, garlic, celery and sage. Do not combine.
3. Mix butter and chicken broth in a bowl.
4. Coat the baking pan with butter.

You now have all of your ingredients prepared and are ready to begin coking.

1. Heat oil in sauce pan.
2. Cook onion in saucepan for about 5 minutes before adding the celery and garlic to cook for about 5 more minutes.
3. Season vegetables with sage, pepper, salt and thyme. Combine well.
4. Add corn bread crumbles and combine until ingredients are evenly distributed.
5. Turn heat off on stove.
6. Pour chicken broth/butter combination over the corn bread crumble mixture. Do this a little at a time so that all of the corn bread is covered.

1. Place corn bread crumbles in buttered baking pan.
2. Make sure the corn bread is evenly spread around the baking pan.
3. Bake in oven for about 45 minutes or until the stuffing is golden brown.

This stuffing is so good that it can be eaten with or without a turkey!