Cornbread Stuffing
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Ingredients
1 recipe Brown Butter Cornbread, cooled and roughly cut into 1 inch cubes
1/2 stick unsalted butter
1 container (about 1 pound) chicken livers, roughly chopped
1 cup diced onion
1/2 cup diced celery
1 1/2 cups chicken stock
1/4 teaspoon black pepper
3/4 tablespoon poultry seasoning
2 large eggs
Recipe
Preheat oven to 425F.
In large skillet, cook chicken livers with a teaspoon of neutral oil until no pink remains (about 10 minutes)
Remove chicken livers to a separate bowl to cool.
Cook onion and celery with a teaspoon of neutral oil until vegetables are softened (about 10 minutes)
Add chicken stock and 1/2 stick unsalted butter and briefly bring to a simmer, scraping up any bits from the skillet.
In a medium bowl, combine cooled cornbread, chicken livers, eggs, black pepper, and poultry seasoning.
Slowly drizzle the hot chicken stock, butter, and vegetables into the bowl while gently folding together all of the ingredients.
Spray nonstick cooking spray in a 13x9 baking dish
Transfer stuffing from bowl into baking dish
Bake for 20 minutes or until lightly golden brown on the top.
Inspired by
https://www.seriouseats.com/cornbread-stuffing-sausage-sage-recipe