Homemade Cornbread S tuffing with green chile

6-7 stalks celery, trimmed and diced

1-1/2 medium onions, chopped

1 cup mild green chile, roasted, peeled, seeded and chopped

8 tablespoons butter, melted

1 tablespoon chopped fresh thyme

3 tablespoons chopped fresh sage

1 teaspoon salt

1-2 cups vegetable stock

1 pan Southern Style Cornbread, diced and allowed to dry for several hours or overnight.

Preheat oven to 350 degrees.

In a large pan, melt the butter over medium heat. Add the diced celery and onions, and sauté for about 10 minutes, stirring frequently. Do not brown. Add the thyme, the sage and the salt, and cook for a minute to release the flavors.

Put the cornbread cubes and crumbs into a large mixing bowl. Add the sautéed vegetables. Moisten with 1/2 cup of vegetable stock. Add additional stock to nicely moisten the cornbread, but do not allow to become mushy. (I used a little more than 1 cup stock, but the cornbread was also quite moist. You may need more or less depending on your cornbread.)

Spoon the stuffing into a large baking dish. Bake for 15-20 minutes, until the top is lightly browned, and the stuffing has firmed up. If making ahead, cover with foil and refrigerate. Bring to room temperature. Bake covered for 15 minutes, and remove foil. Bake for an additional 5-10 minutes to lightly brown the top.

Makes 6 generous servings with leftovers.