Ingredients
Yield: 1 8x8 pan
- 1/2 C Onions, diced
- 1/2 C Celery, diced
- 2 T Parsley, minced
- 2 T Sage, minced
- 1 T Poultry Seasoning
- 1/2 t Fennel, ground
- 2 C Chicken stock
- Salt & pepper, to taste
- 2 Eggs
November 14, 2014
Method:
Break apart the cornbread and let it sit out overnight or up to 2 days.
In a large pot, saute the onions and celery in butter until soft. Turn off the heat and add the herbs. Add the cornbread and stock and stir to combine. Add the fennel and poultry seasoning and season to taste with salt and pepper. Add the eggs and mix well. Bake at 350 until golden on top.