Liberty Tree Tavern: Cornbread Stuffing
12 cups cornbread cubes*
1 tablespoon olive oil
1 tablespoon chopped garlic
1 cup onion, chopped
1 cup celery, chopped
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 1/2 cups of turkey stock (chicken stock may be substituted)
*If using fresh cornbread, you will need to bake the cubes for 5 - 7 minutes at 400° until golden brown. If not proceed to the next steps.
Pour 1 tablespoon of oil into skillet. Add in the chopped garlic, celery and onion and cook 3 - 5 minutes until celery is softened and onions are translucent. Transfer to a large bowl and add the bread cubes, herbs, seasonings and turkey or chicken stock. Toss well and adjust seasonings as desired. You may add more stock as needed until it reaches the desired consistency. Spoon into serving dish**. Serve as a compliment to turkey or chicken.
**If not serving immediately, you can cover an oven-safe dish with aluminum foil and keep in a low temperature oven until ready to serve.
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