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Ingredients 5 cups cornbread broken apart into pieces 4 cups bread cubes toasted 1 cups chicken broth cup butter divided 1 medium onion chopped 3 stalks of celery chopped cup parsley chopped 1 teaspoon fresh thyme chopped 2 eggs beaten Salt and pepper Instructions Cut the bread into cubes and toast at 350 until lightly brown, about 10 minutes
San Francisco: Chronicle Books, 1992
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The maple syrup and Dijon help mellow it out just enough and you need that punchy, tangy taste to perk up hearty roasted potatoes and cooked grains
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