Ingredients
1.5 cup White Cornbread mix
2 cup Buttermilk
1 piece egg
3 tablespoons cooking oil
6 cups Corn bread
4 slices white bread (torn)
1 teaspoon sage
1 onion (fine dice)
2 stalks celery (fine dice)
1 clove garlic (minced)
1/2 green bell (fine dice)
3 tablespoons Parsley (chopped)
6 cups chicken stock
Preparation
Mix Buttermilk cornbread as directed and bake 325 for 25 minutes
Combine cornbread with other ingredients (except stock) and put into a baking pan. Pour chicken stock over mixture to make very wet but not floating. Bake at 375 for 1 hour.
