Nancy Shuford Haines' Dressing

1 & 3/8 (slightly less than a half) bags of Pepperidge Farm Corn Bread Classic Stuffing

1 stick butter for mixing in & 1/2 stick for dotting the top of the dressing

1 cup diced onion

1 cup diced celery

3 cups homemade chicken broth (or 3 cans Campbell's chicken broth)

1. Heat oven to 350

2. Heat butter in 4-quart saucepan over medium-high heat.

3. Add onion and celery. Cook until vegetables are tender-crisp.

4. Add broth and heat to a boil.

5. Remove from saucepan from heat. Add stuffing and mix lightly.

6. Spoon stuffing mixture into a 2-quart casserole dish.

7. Dot the top of the stuffing with about 1/2 of a stick of butter, give or take.

8. Cover and bake for 35 minutes or until hot. To make ahead: Cover unbaked stuffing mixture in a casserole dish and refrigerate for up to 1 day. Bake for 40 minutes or until hot.