Grease an 8x8 cake pan and preheat the oven to 350F.

Melt the butter in a skillet over medium heat and dice the onion and celery.

Sautee the onion and celery in the skillet until tender, about 5 minutes.

Turn the heat to low and add in the salt, cajun seasoning, black pepper, and herbs d'Provence.

Wash the sage leaves and chop them, or julienne with herb scissors.

Add the sage to the pan and toss to combine. Continue warming over low heat for another few minutes.

Cube the breads and put them into a large bowl. Top with gravy and 1 cup of vegetable broth, mixing until combined and the bread has begun to break down.

Add the cooked vegetables and stir to combine.

Mix in the egg and check the consistency. You want the mixture to be the consistency of a thick polenta or cooked grits. If it is too thick, add in the rest of the broth.

Stir thoroughly and pour into the cake pan.

Bake dressing for 45-50 minutes or until it is browned on the edges and solidified but still moist. Enjoy!