| | Ingredients |
|---|---|
| 1 pan | The Ecology Center heritage blue cornbread, crumbled by hand |
| 1 | yellow onion, diced small |
| 5 | stalks celery, diced small |
| 4 | cloves garlic |
| 1 | bunch fresh sage, picked and finely chopped |
| 1 | bunch fresh thyme, picked and finely chopped |
| 1 | bunch fresh parsley, picked and finely chopped |
| 1/2 | cup vegetable or poultry stock |
| 4 tbsp | butter or olive oil |
| – | salt to taste |
Preheat the oven to 350. Heat the oil or butter in a saute pan over medium heat. Add the onion and cook for 2 minutes, then add the celery and sprinkle with salt. Cook until the onions are soft and translucent, then add the garlic. Transfer to a mixing bowl, add the herbs, crumble the cornbread in small chunks and mix well. Moisten with stock and transfer to a greased baking dish. Dot with oil or butter and cover with foil. Bake in the oven for about 25-30 minutes. Cook uncovered for a few minutes more if you like a golden crust.
