Cornbread Sage Stuffing

• 1 cup onions approx 340 grams, finely diced
• 3/4 cup celery finely diced
• 3/4 cup carrots finely diced
• 3 tablespoons butter
• 1/2 cup fresh sage finely chopped
• 1/2 cup fresh parsley finely chopped
• 3 tablespoons thyme freshly chopped
• 3 cups cornbread broken into pieces
• 8 slices white sandwich bread toasted to lightly brown, in an oven and allowed to dry. B
• 3/4 cup chestnuts chopped
• 1 cup dried cranberries approx 130 grams
• 1 large egg slightly beaten
• 1 cup chicken stock

1. After the cornbread and bread crumbs are made it is time to prepare the mirepoix. So called the "holy trinity" of French cooking, it is nothing more than a mix of the carrots, celery, and onion, sweated in the frying pan on medium-low heat, with the butter. Avoid browning the butter or the vegetables. By now, your kitchen will have all those wonderful smells of the mirepoix and you will understand why so many great French dishes start out this way.
2. In a large bowl add bread crumbs and corn bread crumbs, and toss together.
3. Add the parsley, sage, and thyme as well as the chestnuts and cranberries, tossing all until well distributed.
4. Add the mirepoix mixture with all of the butter and toss again.
5. Salt and pepper to taste
6. Add the egg until well distributed.
7. Just a bit at a time, add the chicken stock, just until the mixture can easily be shaped with a spoon into a ball.
8. Slightly oil the casserole and gently spoon and press the stuffing mixture into the dish.
9. Bake covered for 35 minutes

onions, celery, carrots, butter, parsley, thyme, white sandwich bread, chestnuts, cranberries, egg, chicken stock

Taken from www.yummly.com/recipe/Cornbread-Sage-Stuffing-1654356 (may not work)