Corn Bread Stuffing

Ingredients

• ~3c cornbread, crumbled
  
• 2tbsp butter
  
• 3/4c chopped celery
  
• 1 small onion, chopped
  
• 1 tbsp garlic
  
• 2c chicken stock (or vegetable stock, buhhh)
  
• 2 eggs, beaten
  
• herbs and seasonings - we used rosemary, salt, and pepper, but we didn't have any sage.
  

Preheat oven to 350. Toss the celery, onion, garlic, and butter into a pan and saute until softened, 8 minutes or so. In the mean time, crumble the cornbread into a bowl. To that, add the chicken stock, eggs, and herbs. When the vegetables are done, let them cool to the point where they won't cook the eggs, and then stir them into the cornbread/stock mixture. Spread this mixture out in a 9x13 baking dish. Bake for somewhere between 30 minutes and an hour, depending on how wet the stuffing is.

Thoughts: while the taste was great, there was WAY too much liquid. I would cut the liquid by 1/2, possibly more. It's better to be adding liquid if it's too dry than trying to cook off excess in the oven. Otherwise, the flavor was delicious. I would make this again if we had a ton of leftover cornbread.

Disaster Index: 3/10