Geoffrey's Easy Cornbread Stuffing

Serves 16

Ingredients

4 boxes Stovetop Cornbread Stuffing
1/2 onion chopped
1 cup sliced celery (about 3 stalks)
1/4 Cup butter or margarine
4 Cups chicken stock (homemade is best, but you can use canned or reconstituted)
2 Cups water

Directions

Preheat oven to 350 degrees.  Sauté onions and celery in butter until translucent.  Add chicken stock and 3 cups of water, and bring to a boil.  Fold in cornbread stuffing and seasoning packages.  Add additional 1/2 cup water if necessary to create a moist mixture.  Pour in 9 x 12 baking dish, cover with foil, and bake for 60-90 minutes.  Uncover and serve.