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Ingredients
- 2 c. Celery, diced 1/2 in.
- 1 c. Celery root, diced 1/2 in.
- 3/4 c. Chopped red onions
- 2 Tbsp. Fresh thyme leaves
- 1 Tbsp. Celery seed, crushed Salt & pepper, to taste
- 9 ounce Sweet butter
- 12 ounce Good chicken stock
- 2 1/2 lb Cornbread crumbled
Directions
- In a large saute/fry pan, saute/fry all the ingredients (except the chicken stock and crumbled cornbread) in butter slowly till the onions are transparent and the celery root is softened but still al dente.
- Crumble the cornbread into a large bowl. Spoon warm vegetables over it.
- In the same large saute/fry pan, bring chicken stock to a boil. Then, slowly pour the stock into the cornbread and vegetable mix while stirring with a large spoon till incorporated.
- Adjust seasoning and let cold if the dressing is to be used as stuffing in a bird. If so, carefully season the cavity. If not, heavily butter a casserole dish, fill with mix and pat top with butter.
- Bake at 350 degrees for 30-40 min
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