Thanksgiving Corn Bread Stuffing

Ingrédients

1 pan of rosemary cornbread (recipe in umami)

About 4 stalks of celery diced

About 1 and 1/2 large onions diced

1 stick of butter

3 tsp of salt

1 tsp of fresh ground pepper

1 tsp ground sage

1 box of stove top corn bread stuffing

About 3 to 4 cups of chicken broth

Instructions

Cut baked rosemary cornbread into cubes and spread out on baking sheet. Cornbread will be crumbly and break apart - and that's just fine. Bake at 350 degrees for about 20 minutes to toast. Set out and let cool and harden further - you want it nice and dried out to make the stuffing.

In large sauce pan melt butter - add celery and onion and saute over medium heat until translucent. Stir in salt, pepper, and sage.

In large mixing bowl - add dried cubed bread and cornbread stuffing mix. Stir together. Pour over celery and onion mix and stir. Add about 3 cups of broth and stir. If still a little dry add more broth. You are trying to get a wet but not super soggy mix.... let the broth soak into the bread and stuffing for a minute and stir some more and see if it seems over all moist - than it is good.

Pour into large greesed baking dish and cover with foil. Bake at 350 degrees for about 30 to 50 minutes - till heated through and browned on top.

Can be made 3 to 4 weeks in advance - before baking - wrap tightly in seran wrap and store in freezer. The day before Thanksgiving set out on counter on kitchen towel late at night and allow to thaw. In the morning remove all seran wrap and cover with greesed tin foil. Bake at 325 degrees for about 50 to 90 minutes till heated through and browned on top.