Jonathan's The Rub Sourdough & Cornbread Stuffing

• 8 cups cubed sourdough bread (Jonathan uses Sheila Partin's Sweet Sourdough Bread)
• 8 cups sweet cornbread
• 1 cup unsalted butter
• 1 large white onion, finely diced
• 4 ribs celery small, finely diced
• 1/2 Tbsp. sea salt
• 1 Tbsp. fresh sage, very small dice
• 1/2 Tbsp. Italian flat leaf parsley, very small dice
• 1/2 Tbsp. fresh savory, very small dice
• 1/2 Tbsp. fresh Rosemary, very small dice
• 1/2 Tbsp. fresh ground pepper
• 1 Tbsp. California Garlic, very small dice
• Up to 2 cups chicken stock

1. Melt butter in large saut pan on med-high heat, add vegetables and herbs, and garlic. Cook until translucent.
2. Gently mix in cubes of bread and blend with mixture. Make sure cubes maintain cubed form.
3. Stir in chicken stock until mixture is desired consistency. Remove from heat and serve.
4. To bake stuffing: Preheat oven to 300 degrees
5. Add 1/4 cup of stock to mixture, stir gently
6. Transfer mixture to a lightly greased pan, cover, and bake at 300 degrees for 30 min.

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