1. Cut cornbread into croutons. Dry overnight.
2. In large skillet, melt butter in the oil. Add onions, cover,cook for 5 minutes. Add celery, cook til onions are golden. Add garlic and cook 1-2 minutes. Sprad veggie mix over cornbread.
3. In small bowl, whisk eggs. Beat in parsley, sage, salt, pepper, zest and orange juice. Pour over cornbread and toss. Add stock slowly so stuffing is moist. Can refrigerate for a day before stuffing turkey.
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