Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2 minutes. Add black pepper and sage. Continue to cook until vegetables are tender. Remove from heat and allow to cook thoroughly.
Mix together cooled/ sautéed vegetables with cornbread and crouton bread. Add stock. Carefully mix until combined. Add to a buttered baking dish. Dot with softened butter. Cover with foil. Bake for approximately 10 minutes at 350° F until hot. Remove foil and bake for an additional 5 minutes.Makes 4 Source: