Ingredients:
8 cups of corn bread, cubed and browned
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 stalks celery, chopped
6 green onions, chopped
1/4 mushrooms, stemmed and quartered
8 ounces water chestnuts, chopped
1/4 cup italian parsley
2 tablespoons fresh sage (or 1 T. dried)
1 tablespoon fresh thyme (or 1/2 T. dried)
1/2 teaspoon sea salt
8 turns of pepper (cracked black)
8 ounces chicken stock

How to make this recipe:
Brown (lightly toast) the corn bread and then crumble into a large bowl. Brown onions in butter and oil.

Chop all other veggies and italian parsley. Add spices. Add stock.

Stir all ingredients together in a large bowl.

Stuff into cleaned, salted bird cavity.

Recipe from: Chef Cyndi - Soulrox - Jewelry to Nourish the Soul