1 tablespoon dried sage and more salt to taste and more ground black pepper
INSTRUCTIONS:
Preheat the oven to 175°C. Grease a 7×11 baking pan. Place the cornbread in a bowl.
Melt the butter in a skillet over heat. Add the onion and celery and cook until softened, 5 to 7 minutes.
Add soy onion and celery to crumbled cornbread. Stir in chicken broth, eggs, sage, salt, and pepper until well combined. Pour the dressing into the prepared bowl.
Bake in the preheated oven for 30 minutes until the edges of the coating turn golden brown.
