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- 1 egg beaten
- 1 cup chicken stock or turkey stock, if you have it!
- 4 cups cornbread cut in ¾” cubes, day old or toasted cornbread works great
- 1 large carrot peeled and chopped (about ¼ cup)
- 1 stalk celery chopped (about ¼ cup)
- ½ yellow onion chopped (about 2 tablespoons)
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 2 garlic cloves chopped (about 1 teaspoon)
- 1 teaspoon fresh thyme minced
- 1 teaspoon fresh sage minced
- salt and pepper to taste
For the Roasted Brussels Sprouts
- 1 pound fresh Brussels sprouts halved and outer leaves removed
- 1 tablespoon olive oil
- 2 garlic cloves minced (about 2 teaspoons)
- salt and pepper to taste
Par-Bake the Turkey— 1.5 hours before you plan to eat
