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Color:Wine Navy

45 minutes 8 Servings 1x Ingredients One Dozen stale Cornbread Muffins (or one 8×8 or 9×9 pan of cornbread) 1 large Shallot 2 stalks of Celery 2 cups of Fresh Brown Mushrooms 6 ounces of Pancetta 3 tsp of Fresh Thyme Leaves 2 tsp of Fresh Sage (about 3–5 leaves) 2 cups of Chicken Stock (or less, see notes) 2 tsp of Salt 1 tsp of Black Pepper Unsalted Butter for greasing the baking dish Instructions Be sure the cornbread is stale before making the dressing

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