Cornbread Stuffing

Ingredients

• Makes about 8 cups
• 1 Tablespoon olive oil
• 3 Tablespoons butter
• 8 cups of corn bread, cubed and toasted
• 1 small onion, diced
• 2 stalks celery, finely chopped
• 6 mushrooms, finely chopped
• 8 ounces water chestnuts, finely chopped
• 1/4 cup parsley
• 2 Tablespoons fresh sage (or 1 Tablespoon dried)
• 1 Tablespoon fresh thyme (or 1/2 Tablespoon dried)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 oz. chicken stock

Directions

1. Preheat the oven to 375F.
2. Grease a large baking dish with a little butter.
3. Heat the oil and butter in a large skillet over medium high.
4. Toss in the cornbread and toast it lightly.
5. Add the onion and celery and sautee until tender.
6. Add the mushrooms and water chestnuts and cook for a few minutes. Add the spices and stir in.
7. Transfer to the baking dish, add the stock and stir to combine.
8. Cover the baking dish with aluminum foil and place into the oven to bake for 45 minutes.
9. Remove and serve hot.
10. OR you can stuff into the cleaned, salted bird cavity just before roasting.