Egg-Free Wheat-Free Cornbread
1 cup chopped onion
1 1/2 cup celery
1/2 cup butter
48 ounces chicken broth
1 cup yogurt
2 TBSP fresh sage
2 TBSP fresh thyme
1 TBSP poultry seasoning
1/2 tsp ground pepper

Preheat oven to 350 degrees F. Saute the onion and celery in butter until golden and soft. Meanwhile, in a large mixing bowl, crumble the cornbread. Add sauteed vegetables to the crumbled cornbread, along with the chicken broth and yogurt. Mix well. Add the sage, thyme, poultry seasoning and pepper and combine until well-blended. Pour into a large greased lasagna pan and bake for one hour.