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1 large onion, chopped
1 cup chopped celery
3 tablespoons butter or margarine
2 cups cornbread crumbs
5 slices bread, toasted and crumbled (about 3 3/4 cups crumbs)
1/4 teaspoon rubbed sage
1/8 teaspoon poultry seasoning
1/8 teaspoon ground thyme
2 hard-cooked eggs, chopped
1 teaspoon Worcestershire sauce
1/2 cup chicken broth
Sauté onion and celery in butter until tender; stir in remaining ingredients, mixing well.
Shape stuffing into 9 patties; place on a lightly greased baking sheet. Bake at 350° for 20 minutes or until golden brown.