Cornbread, sage and onion stuffing

• Vegetarian
• Gluten free

• Produce

  • 4 Celery, ribs
  • 1 Onion, medium
  • 4 tbsp Sage, fresh

• Canned Goods

  • 1/2 cup Chicken or vegetable stock

• Baking & Spices

  • 1 Salt

• Bread & Baked Goods

  • 6 cups Cornbread

• Dairy

  • 4 tbsp Butter, unsalted

Found on culinaryginger.com

Description

Ingredients

• 4 tablespoons butter, unsalted
• 4 ribs celery, chopped
• 1 medium onion, chopped
• 1/2 cup chicken or vegetable stock
• 4 tablespoons fresh sage, chopped
• 6 cups cornbread
• Salt

Directions

• Preheat oven to 350 degrees F.
• Butter a 9 x 13 baking dish.
• In a large skillet, melt the butter over medium heat.
• Add the celery and onion and cook until softened.
• Add 1/2 cup of chicken stock and cook for 3 minutes.
• Add the fresh sage and cornbread, stir to mix well.
• Add the rest of the stock and stir well to combine. * see note
• Test for seasoning, depending on how salty the chicken stock is, add a pinch of salt.
• Pour the stuffing into the baking dish and bake for 20-25 minutes until it starts to brown on the top.