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Cornbread Stuffing 2 Recipe

Ingredients
  • 4 tablespoons unsalted butter
  • 1 cup yellow onion, chopped
  • 2 1/2 cups cornbread
  • 1 stalk celery, diced
  • 1/4 cup chicken stock
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Directions
Melt the butter in a large sauté pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
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