3 tablespoons lard or shortening
2 stalks celery, minced
1 medium onion, minced
2 cups corn bread, crumbled
2 eggs, beaten
1/2 cup chicken broth
1 teaspoon dry sage
salt and pepper to taste
Heat lard in a skillet and sauté celery and onion until translucent, but not browned.
Place corn bread, eggs, chicken broth, sage, salt and pepper into a bowl and toss lightly. Add the sautéd celery and onions, and toss again.