| | 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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| 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 |
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