Cornbread Stuffing

From the Cherokee tribe in Texas...

I've never liked stuffing that was actually cooked inside of a bird. Just a quirk...so I make the stuffing separately.

Start with your favorite cornbread recipe. Sauté chopped celery, onions, leeks, and fennel bulb in butter till softened. Add fresh, rough chopped sage leaves. Cube the cornbread and stir in the butter mixture. Blend till the cornbread is completely moistened and begins to come together. Mix in dried currants, dried mulberries, chopped roasted chestnuts, and yellow corn kernels. Season to taste with sea salt and black pepper.

This was - by far - one of favorites for the day!

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