- Cut cornbread into cubes about 1". Chop the onions, cut the celery into thin slices, and mince the garlic. Chop celery leaves, if using.
- Melt butter over medium heat in a large skillet. Add onions, garlic and celery; cook and stir for about 5 minutes. Add sage, parsley and cornbread and mix gently so the cornbread pieces don't break. Stir in the chicken stock, salt and pepper.
- Bake, covered, at 350Â° for 30 minutes, and then uncover and bake for an additional 15 - 30 minutes to develop a crust. To stuff a turkey or roasting chicken, loosely fill the cavity - don't pack - immediately before putting the bird into a preheated oven. Any extra stuffing can be baked with the bird during the last hour of roasting.
|Prep Time: 30 minutes|
Cook Time: 1 hour
|-||1 recipe of cornbread, about 8 cups cubed|
|-||4 celery stalks, with leaves if possible|
|-||2 cloves garlic|
|-||1/2 cup chopped parsley|
|-||1/4 cup butter|
|-||1/2 cup chicken broth or bouillon|
|-||2 teaspoons dried sage, crumbled|
|-||1/2 teaspoon salt|
|-||1/2 teaspoon pepper|