recipes barefoot contessa

Cornbread Stuffing (Serves 2)

Copyright 2005, Ina Garten, All Rights Reserved

Photo: Quentin Bacon

4 tablespoons unsalted butter
1 cup yellow onion, chopped
2-1/2 cups cornbread
1 celery stalk, diced
¼ cup chicken stock
2 tablespoons flat-leaf parsley, chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Melt the butter in a large sauté pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.