Southern cornbread sauce is deliciously moist and wonderfully seasoned with sage, onion, and celery. It's a classic that hits the Thanksgiving table year after year.

Thanksgiving is fast approaching and it's time to start planning your Thanksgiving menu. This year, I want the food to be good and special because this is my son's first year of college. I miss him so much and I know he misses home cooking.

You cook for your mamas, and they'll always want to come home to see you. 🙂

* ingredients :

° 1 package (16 ounces) dry cornbread mix
° 2 tablespoons butter
° ½ cup chopped celery
° 1 small onion
° 2 scrambled eggs
° 2 cups chicken broth
° 2 tablespoons dried sage
° Salt and pepper to taste

* Directions :

 Prepare the dry cornbread mixture according to the instructions on the package. Let cool and collapse.
Preheaat oven 350°F (175°C).Grease a 9" x 13" baking pan.In a large saucepan, melt the butter over medium heat, then sauté the celery and onion until soft.
In bowl, blend celery, onion, 3 cups crumbled cornbread, egg, chicken broth, sage, salt and pepper to taste; Blend well.Transfer to the prepared bowl and bake at 350°F (175°C) for 30 minutes.

Enjoy !