Instructions: In a large saute pan, saute all the ingredients (except the chicken stock and crumbled cornbread) in butter slowly until the onions are transparent and the celery root is softened but still al dente.

Crumble the cornbread into a large bowl. Spoon hot vegetables over it.

In the same large saute pan, bring chicken stock to a boil. Then, slowly pour the stock into the cornbread and vegetable mixture while stirring with a large spoon until incorporated.

Adjust seasoning and let cool if the dressing is to be used as stuffing in a bird. If so, carefully season the cavity. If not, heavily butter a casserole dish, fill with mixture and pat top with butter.

Bake at 350 degrees for 30-40 minutes

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