Garlic, Cornbread and Thyme Stuffing
You can use fresh cornbread – in that case use less stock – or dried cornbread stuffing mix. If using a dried mix, then be careful not to over season the mixture.
Serves 8
Ingredients
8 c cornbread stuffing
1 large onion chopped
6 shallot chopped
3 celery stalks with leaves chopped
1 c flat leaf parsley chopped
1 tablespoon(s) thyme, fresh chopped
2 garlic clove minced
4 green onion sliced
4 tbsp butter
salt and pepper
2 c chicken broth
Directions
In a large heavy skillet cook onions, shallots, celery, thyme, garlic and white portions of green onion with salt and pepper to taste in butter over moderate heat, stirring, until onion mixture is golden brown, softened, about 25 minutes.
In a large bowl, toss together bread, onions, onion mixture, and broth (to desired consistency) and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and frozen.
To cook all or part of stuffing, place baking dish 325 -350 degree oven 30-45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time.)