Ingredients

-1 Loaf of Cornbread (2 Days Old)

-Half Cup of Pecans

-Half cup of diced Chestnuts

-1/2 Stick of butter

-1 Onion

-2 stalks of celery

-1 apple

-1/2 Cup Bourbon

Sage

-Rosemary

Salt and Pepper

-2 Eggs

-Turkey Stock

Preparation

  1. Crumble 2-day old cornbread with pecans and chesnuts to your taste – About half a cup of each. Set dry ingredients aside.

  2. Dice onion and celery. Put in a large skillet with 1/2 stick of butter.

  3. Peel, core, and dice apple. Put apple in onion and celery mixture w/ salt, pepper, sage, and rosemary to taste.

  4. Sautee Onion, celery, and apple for 5 minutes. Mix in Bourbon and let simmer for another 5 minutes.

  5. Combine Vegetables w/ dry ingredients. Let it sit for 5-10 minutes.

  6. Beat 2 eggs. Mix eggs in. Pour in Turkey stock until you’ve reached desired thickness.

  7. Transfer to baking dish and cook for 30-40 at 350 degrees.