Cornbread And Sage Stuffing

• 1 tablespoon each olive oil and unsalted butter
• 1 large onion, finely chopped
• Salt to taste
• 4 stalks celery, cut in small dice
• 4 garlic cloves, minced
• 2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage
• 1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
• 1/2 cup finely chopped flat-leaf parsley
• Freshly ground pepper
• A double batch of cornbread, crumbled (may be done in a food processor fitted with the steel blade)
• 1/2 cup milk, or as necessary, for moistening
• 4 tablespoons unsalted butter if baking separately

1. 1. Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
2. 2. Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

olive oil, onion, salt, stalks celery, garlic, sage, thyme, flatleaf parsley, freshly ground pepper, batch, milk

Taken from www.epicurious.com/recipes/member/views/cornbread-and-sage-stuffing-52339851 (may not work)