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Cornbread Stuffing 2 - Recipe

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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.
-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