Cornbread Stuffing

Use the cornbread from the cornbread recipe.

Cornbread Stuffing

Celery – 2-3 stalks small dice
Carrots – 2 small to medium sized, small dice
Onion – 1 medium, small dice
Corn – 2-3 ears cut off cob, or 1/2 cup frozen
Eggs – 2 beaten
Chix. Stock – 3 cups
Cream – 1/2 cup
Cornbread – 8 cups, cubed
Herbs – any, chopped a good sprinkle, we use cilantro and parsley

Heat the oven to 375 degrees F.
Heat a pan with butter, and add the carrots, onion, and celery. Cook until just before done. It’s good to get a little caramelization on the veggies.
Mix in the corn, heat through, and remove from heat.
In a big bowl, add all the ingredients and mix well. Add Salt and pepper to taste and mix well.
Add to a oven safe baker, and cover with foil.
Bake for 30 mins covered, remove the foil and cook another 15-20 mins uncovered until lightly browned.
Remove and allow to cool slightly. Serve.


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