Cornbread Stuffing

Ingredients

 4 tablespoons (57 grams) butter, unsalted

 8 ounces (226 grams) yellow onion, chopped

 4 celery stalks, chopped small

 1 1/4 cups (295 ml) chicken or vegetable stock

 2 tablespoons fresh sage, chopped

 6 cups (1.5 kg) cornbread, broken into large pieces

 Salt

Instructions

Preheat oven to 350°F/180°C. Butter the baking dish you're using.

In a large skillet, melt the butter over medium heat. Add the onion and celery, cook stirring often for 5 minutes until softened. Add 1/2 cup of chicken stock and simmer for 3 minutes.

Add the fresh sage and cornbread, stir to mix well. * see note

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 if needed.

Transfer the stuffing into the baking dish and bake for 20-25 minutes until it starts to brown on the top.

Notes

* Only add 1 tablespoon of fresh sage if you are using my sage cornbread.

** Only add as much stock as you like depending on how moist you like your stuffing