Instructions:

Pine Nut Stuffing

1/2 cup butter
1/2 cup shortening
1 cup diced onion
1 1/2 cups diced celery and tops
1 cup roasted pine nuts
3 cups cubed cornbread
4 cups slightly stale white bread, cubed
3 cups slightly stale wheat bread, cubed
2 eggs, lightly beaten
2 teaspoon sage
1 teaspoon thyme
Salt and pepper, to taste
Chicken broth (to moisten)