Cornbread Turkey Stuffing

Ingredients:

• 220 g unsalted butter at room temperature, plus extra for greasing the pan
• 3 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh thyme
• 2 tbsp chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 2 large onions, finely diced
• 3 stalks of celery, finely diced
• 9 cups cornbread cubes
• 1 large egg, lightly beaten
• 1 cup lightly salted chicken broth
• 3/4 cup whole milk

Preparation:

1. Make herb butter:
   
   In a small bowl, whisk together the butter, sage, thyme, parsley, rosemary, 1 tablespoon salt, and 2 teaspoons black pepper until smooth.
2. Prepare the filling:
   
   In a medium skillet over medium heat, melt 1/2 cup butter with the herbs. Add the onion and celery and cook, stirring occasionally, until translucent, 10-15 minutes. Remove from heat and let cool.
3. Preheat oven to 190°C.
4. In a large bowl, combine fried onion and celery with cornbread, egg, chicken broth, milk, 3/4 teaspoon each salt and black pepper; mix well.
5. Transfer to a greased 22x32cm baking dish. Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 20 minutes.