Recipe/Cornbread Stuffing

Yield Serves 8 to 10

Ingredients

• 4 tablespoons unsalted butter
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 4 stalks celery, finely chopped
• Buttermilk Cornbread
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh thyme leaves
• 2 tablespoons finely chopped fresh oregano
• 4 large eggs
• 2 cups homemade or low-sodium canned chicken stock
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper

Directions

1. Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.
2. Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined.
3. Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.