Cornbread Stuffing

Ingredients

• 4 tablespoons butter 
• 1 cup celery chopped
• 3 cups chicken stock see 
• 2 tablespoons freshly cilantro leaves chopped
• 8 cups cornbread cubed toasted
• 0.5 pound ham smoked diced
• 2  eggs 
• 2 tablespoons freshly flat-leaf parsley chopped
• 2 cups corn kernels fresh
• 2 tablespoons garlic minced
• 0.5 cup heavy cream 
• 1 cup bell pepper diced red
• 8 servings salt and pepper black freshly ground
• 2 cups onions yellow chopped

Equipment

• frying pan
• oven
• whisk

Directions

1. Watch how to make this recipe.
2. Preheat oven to 375 degrees F.
3. Melt butter and sweet vegetables until tender.
4. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool.
5. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste.
6. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.