Cornbread Stuffing

1 cup chopped celery
1 cup chopped onion
1/2 cup butter
1 pan cornbread, cooled and crumbled (about 6 cups)
13 3/4oz can chicken broth
2 tsps poultry seasoning
1-1 1/2 tsp salt
1/8 tsp pepper

Heat oven to 350.  Saute celery and onion in butter until tender.  Combine celery mixture and remaining ingredients.  Toss lightly until bread is thoroughly moistened.  Place in 8-inch square baking dish.  Bake for 40-50 minutes or until heated through.

*Has garlic, onion and celery listed and in chicken broth
**Can alter to not have garlic and onion by omitting and making your own chicken broth.