8 - 10
2 tbsp. butter
1 tbsp. olive oil
3/4 cup chopped celery
3/4 cup leeks, cleaned and chopped
1 tbsp. garlic, chopped
2-1/2 tbsp. fresh sage, chopped
1/2 tsp. ground pepper
1/4 tsp. ground cumin
1/8 tsp. salt
3/4 cup vegetable or turkey stock
1/4 cup Florida's Natural® Premium Orange Juice
5 cups cornbread (or corn muffins), crumbled
Preheat oven to 325F.
In a large skillet, melt butter and then add olive oil, celery, leeks, and garlic.
Sauté for a few minutes, until celery and leeks are tender, and mix in sage, pepper, salt, and cumin.
Turn off heat and add vegetable stock, orange juice and crumbled cornbread. Mix until cornbread is moist, and transfer into shallow baking or casserole dish.
Bake for 1 hour.