Brown chicken, cover with water, add celery and garlic cloves. Cook - Shred -Reserve Broth.

– Bake cornbread and cool. – Crumble cornbread into a large bowl and add seasoned stuffing mix.

– Cook onions and celery in butter until softened. Stir in cream and mix well.

Mix cornbread, stuffing mix, vegetables,  and broth.

–– Add garlic, sage, rosemary, salt and pepper and mix well.

–Add to a 9 x 13 inch pan, bake covered with foil for 1 hour. Uncover bake 30 minutes.