Corn Bread Stuffing

Yup, this is how I do it every year and it’s goooood. However, it does not store, so eat it all on the day of: it probably will not be edible the next day (I don’t think so anyway).

  skillet corn bread recipe
pkg additional bread crumbs if desired
nuts (almonds, pinenuts, etc.)
1 cup dried cranberries (optional)
2 sticks butter
2 cups chopped onions
2 cups chopped celery
1 cup chopped carrot
chopped fresh thyme
minced garlic
dried rubbed sage
  1-2 eggs beaten
mucho chicken stock (several cans depending on how much corn bread, bread, etc.)

1. Make corn bread in skillet.

2. Combine cranberries and some stock in large saucepan. Simmer 5 minutes. Remove from heat. Pour this into the stuffing later when you’re mixing everything.

3. Dice up the corn bread and any additional bread you like (maybe you bought a few packages of normal stuffing.

4. Chop up the onion, celery and carrot. Add the minced garlic. Clarify all in a sauté pan using the butter. Do not burn the butter. Add a little chicken stock on cover tightly to accelerate onions becoming translucent.

5. Toss everything with the egg, liquid butter and chicken stock. Transfer it into a roasting bag and bake in a large oven-safe dish (Pyrex, metal, etc.) Bake at 325° for about an hour or until it reaches about 170°. If you don’t use a roasting bag, cover with foil, but keep a very close eye on it so that it does not dry out.