BANDERA RESTAURANT INCREDIBLE CORNBREAD STUFFING

Bardera's Corn Bread, cooked in cast iron skillets (pictured)

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Bandera Restaurant Incredible Cornbread Stuffing

Source: Bandera Restaurant, Los Altos, California

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1-1/2 Ounces softened butter

2 Cups chopped onions

1 Cup chopped celery

2 Tablespoons chopped garlic

1 Teaspoon black pepper

1/2 Teaspoon rubbed sage

12 Ounces crouton bread cut into 1 x 2-inch pieces

2-1/2 Cups cold chicken or turkey stock

1 skillet Bandera Cornbread

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Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2 minutes. Add black pepper and sage. Continue to cook until vegetables are tender.

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Remove from heat and allow to cook thoroughly. Mix together cooled/sautéed vegetables with cornbread and crouton bread.

Add stock. Carefully mix until combined.

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Add to a buttered baking dish. Dot with softened butter. Cover with foil. Bake for approximately 10 minutes at 350ºF until hot. Remove foil and bake for an additional 5 minutes. Servings: 4