Cornbread Stuffing

Place 1 lb cubed cornbread in a pan. Place ½ cup onion, ½ cup celery, and 8 tbsp butter in another pan and sprinkle with 2 garlic cloves, 1 ½ tsp sage, and 1 tsp thyme. Place the veggies in the top zone and place the cornbread in the bottom zone. Roast bottom zone at 300°F for 15 minutes, top zone at 400°F for 15 minutes.

Halfway through the cook, stir the cornbread for even toasting. Meanwhile, whisk together 1 cup of broth, 1 egg, 1 tbsp parsley, ½ tsp salt, and ¼ tsp black pepper in a large bowl. After the cook, remove the pans. Transfer the toasted cornbread and vegetables to the bowl with the broth and stir to combine. Set the bowl aside for 10 minutes, allowing the cornbread to absorb the broth.

Transfer the stuffing to a pan, cover with foil, and roast at 350°F for 30 minutes in both zones.

After the cook, remove the pan and remove the foil. Return the pan to roast at 350°F for an additional 30 minutes.

After the cook, remove the pan and set aside to rest for 5 minutes before serving.