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Serves: Makes one 9X13-inch baking dish

INGREDIENTS

• 1 8 x 8-inch pan baked cornbread
• 2 cups dried breadcrumbs (see hints below)
• 1 stick unsalted butter
• 1 1/2 cups diced onion
• 1 cup diced celery
• 3 minced cloves garlic
• 1 Tbs fresh chopped thyme (or 1/2 tsp dried thyme)
• 1 Tbs fresh chopped sage
• 2 large eggs
• 3 cups chicken broth (or a little more as needed)
• salt and pepper to taste
• pinch cayenne pepper

PROCEDURE

First, bake one 8x8-inch pan of cornbread and let it sit out overnight to dry out a bit. You'll also need 2 cups of dried breadcrumbs for the recipe.

Get started by melting one stick of unsalted butter in a large, heavy bottomed pan on the stove top and add about 1 to 1 1/2 cups diced onion and 1 cup diced celery, 2-3 minced cloves of garlic and about 1 Tbs each of fresh chopped thyme and fresh chopped sage and cook those to soften.

While keeping your eye on that, crumble the cornbread into a large mixing bowl and then toss that with the dried breadcrumbs.

Once you're happy with the celery and onions, add those to the bowl with the breadcrumbs. Then add a little sprinkling of cayenne pepper and a little salt and black pepper to taste. Then add 2 large eggs to the mix and fold everything to combine.

At that point, add 3 cups of chicken broth and toss that together until the broth is all absorbed.

Add a little more broth if you think it needs it and then transfer that to a 9x13-inch buttered baking dish and place it on the center rack of a preheated 400 degree oven.

That will take just about 30 minutes to bake. You want to make sure it is nice and hot all the way through.

It will be lightly browned on top and slightly firm to the touch when it's done.

HINTS

2 cups of dried breadcrumbs if probably a better amount than the 2 1/2 cups I originally used in this segment. It allows for a moister end result.