* 1 (16 ounce) package dry corn bread mix, baked

    * 2 eggs, beaten
    * 1 can chicken stock
    * 1/2 cup milk
    * 1/2 cup cream

    * 2 tablespoons butter
    * 1/2 cup chopped celery
    * 1 small onion
    * Adobo
    * Thyme
    * Sage


DIRECTIONS

   1. Prepare the dry corn bread mix according to package       directions. 

   2. Cool cornbread, then cut into chunks - its good       and desirable if some of it crumbles into crumbs - use       all crumbs and put all cornbread and crumbs into a       greased 9x13 pan.

   3. Mix beaten egg, chicken stock, cream and milk and pour        it over cornbread to soak.

   4. Preheat oven to 350 degrees F (175 degrees C). 

   5. In a large skillet over medium heat, melt the butter       and saute the celery and onion with adobo, sage, and       thyme.

   6. Mix in cooked onions and celery to cornbread stuffing. 

   7. Place into oven and bake at 350 degrees for 30 minutes.