1- 1 lb. loaf corn bread, cut into 1" cubes
1 large onion, chopped
4 stalks celery, chopped small
3 tbsp. butter
salt, pepper to taste
1 tbsp sage
1 tbsp parsley
1/2 cup chardonnay
7-10 cups stock
Cut bread the day before and leave out on the counter overnight to dry out.
The day of-
Add onion, celery, and butter to pan. Season with salt & pepper. Saute until onion is translucent. Add herbs and wine. Reduce liquid by half.
Add bread and onion mixture to a large bowl. Add 6 cups stock. Fold mixture together.
Add mixture to 13x9 baking dish, pressing it in with the back of a spoon.
Let rest for 15 minutes. Check moisture level by feeling a bread cube. If it falls apart, it moist enough. If it's still a little hard in the middle, pour 1 cup stock over mixture in pan & check again after a few minutes. Repeat until mixture is very moist.
Bake in 350 degree oven for 1hour-1 hour 15 minutes.
