stuffing casserole
INGREDIENTS
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2 cups frozen corn, defrosted
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1/2 cup of butter
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2 cups diced onions
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2 cups diced celery
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1 tablespoon chopped fresh sage
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1 tablespoon chopped fresh rosemary
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1 1/2 teaspoons kosher salt
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1 teaspoon ground pepper
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3 cups chicken stop
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2 eggs
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1/4 cup chopped fresh parsley
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6 cups stale cornbread, cubed
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8 cups stale white bread, cubed
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directions:
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Preheat oven to 375 degrees
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Spread defrosted corn on a baking sheet and place in oven to roast until slightly browned on sides. Set aside.
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Melt the butter in a large skillet. Add onions, celery, sage, rosemary, salt and pepper. Cook for 5 minutes. Add chicken stock and bring to a simmer. In a separate bowl beat the eggs with the parsley. Set aside. In a large bowl place the cornbread an
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Pour stuffing into a buttered baking dish and dot with MORE butter. mmm. Bake covered for 30 minutes and uncovered for an additional 30 minutes.
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