Thanksgiving Stuffing with Cornbread

• 1/2 c. olive oil
• 8 tbsp. unsalted butter
• 4 yellow onions
• 6 celery stalks
• 8 carrots
• 2 box Corn Bread Stuffing
• 4 c. chicken broth
• 1 can cream of celery soup
• 1 1/2 c. fresh orange juice
• 1 c. scallions
• 1/2 c. fresh lemon juice
• 1 tbsp. kosher salt
• 1/2 c. dry white wine
• Lots of pepper

1. Preheat oven to 325 degrees.
2. Pour the cornbread stuffing into a large bowl.
3. In a large skillet, heat the olive oil.
4. Add the onions, cover with a lid and lower the heat to caramelize about 10 minutes.
5. Add the celery, butter, and carrots.
6. Saute.
7. Pour in the white wine, then add the sauteed vegetables to the stuffing.
8. Add the cream of celery soup, chicken stock, orange juice, lemon juice, scallions, and pepper to the stuffing.
9. Mix well.
10. Place the stuffing in a baking pan and cover tightly with aluminum foil.
11. Bake for 45 minutes.

olive oil, unsalted butter, yellow onions, celery stalks, carrots, bread stuffing, chicken broth, cream of celery soup, orange juice, scallions, lemon juice, kosher salt, white wine, pepper

Taken from www.delish.com/recipefinder/thanksgiving-stuffing-cornbread-recipe-opr1110 (may not work)