Corn Bread Stuffing:
Even people who don't like stuffing in my family LOVE this:
1 pkg corn bread mix (I like Jiffy or Washington)
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 cups chicken stock (or vegetable or turkey stock)
2 teaspoons each of dried parsley, sage, rosemary and thyme (yes like the song
One 10 oz. pkg of frozen corn nibblets(or can of corn nibblets)
salt and pepper to taste
Prepare the cornbread acoording to pkg directions. Cool and cruble or cut into 1/2" cubes. (Can be done up to 2 days in advance). You want the bread to dry out a little.
In a large stock pot: Melt the butter ove medium heat and saute the onions and celery until soft.
Add chicken stock and herbs salt and pepper. Bring to a slow boil. Add the corn and turn off heat. (The key is not to overcook the corn).
Toss this mixture a little at a time with the cornbread, until you reach the consistency of stuffing you like. And that's it! You can add more moisture or less according to your taste.