Tags: American, Side, Vegetarian
2 of cornbread
28 grams butter
2 celery
75 grams onion
480 grams not-chicken broth
4 grams sage
5 grams salt and pepper
Make cornbread 1-2 days in advance, crumble and leave to dry.
Melt butter and saute celery and onion until soft.
Combine with cornbread.
If not stuffing into turkey, then incorporate stock and spices.
If stuffing, only incorporate the spices.
Bake for 30 minutes at 350 F.