Cornbread Sage Stuffing

1 large onion, diced
4 stalks celery, diced
1/8 lb. fresh sage, chopped
1/2 lb. butter
1 tsp. thyme
1 tsp. pepper
1 qt. apple cider
1 qt. chicken stock
1 loaf cornbread, cubed
4 oz. bread crumbs

Sauté onion and celery in butter until translucent. Add thyme, sage, pepper, chicken stock and cider and bring to a simmer. Add cubed cornbread and bread crumbs. Refrigerate for 2 hours. Use to stuff turkey or as side. If served as a side, add two cups of chicken stock when reheating.

Recipe Summary:
Yield: stuffing for 1 turkey
Cook Time: 1/2 hour

Other recipes by Shelter Harbor Inn:
Sweet Potato Gratin With Gingersnap Crust

Recipe Provided By:
Shelter Harbor Inn
Westerly, RI

Westerly Bed and Breakfast Inns