Ciabatta Cornbread Stuffing

• 1 loaf ciabatta bread, cubed (3/4"-1", 1 pound loaf)
• 1 tablespoon vegetable oil
• 6 cloves garlic, minced
• 2 onions, chopped
• 1/2 bunch celery, chopped
• 1 (8 ounce) package button mushrooms
• 2 tablespoons ground sage
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 8 cups cubed cornbread (3/4 to 1 inch)
• 1/2 cup pine nuts, if desired
• 3 eggs, beaten
• 2 -3 cups apple juice

1. Heat oven to 400u0b0F.
2. Spread cubed ciabatta on 17x12x1-inch pan.
3. Bake 15 to 20 minutes or until light golden brown.
4. Reduce oven temperature to 350u0b0F.
5. Heat oil in large skillet over medium-high heat until hot.
6. Add garlic, onions, celery, mushrooms, sage, thyme, marjoram, salt and pepper.
7. Cook 6 to 8 minutes or until vegetables are softened.
8. Place toasted ciabatta and cornbread in large bowl.
9. Add vegetables, pine nuts and eggs; stir to combine.
10. Add apple juice, 1 cup at a time, until stuffing is moistened but not soggy.
11. Spoon stuffing into 13x9-inch baking dish; bake at 350F for 1 hour or until light golden brown on top and thoroughly heated in center.

bread, vegetable oil, garlic, onions, celery, button mushrooms, ground sage, thyme, marjoram, salt, fresh ground pepper, pine nuts, eggs, apple juice

Taken from www.food.com/recipe/ciabatta-cornbread-stuffing-47080 (may not work)