 | | Directions |
- Cut cornbread into cubes about 1". Chop the onions, cut the celery into thin slices, and mince the garlic. Chop celery leaves, if using.
- Melt butter over medium heat in a large skillet. Add onions, garlic and celery; cook and stir for about 5 minutes. Add sage, parsley and cornbread and mix gently so the cornbread pieces don't break. Stir in the chicken stock, salt and pepper.
- Bake, covered, at 350° for 30 minutes, and then uncover and bake for an additional 15 - 30 minutes to develop a crust. To stuff a turkey or roasting chicken, loosely fill the cavity - don't pack - immediately before putting the bird into a preheated oven. Any extra stuffing can be baked with the bird during the last hour of roasting.
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Prep Time: 30 minutes
Cook Time: 1 hour
|  | | Ingredients | | - | | 1 recipe of cornbread, about 8 cups cubed |
| - | | 2 onions |
| - | | 4 celery stalks, with leaves if possible |
| - | | 2 cloves garlic |
| - | | 1/2 cup chopped parsley |
| - | | 1/4 cup butter |
| - | | 1/2 cup chicken broth or bouillon |
| - | | 2 teaspoons dried sage, crumbled |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon pepper |
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