Cornbread Sage Stuffing

Ingredients

• 1 cup onions approx 340 grams, finely diced
• 3/4 cup celery finely diced
• 3/4 cup carrots finely diced
• 3 tablespoons butter
• 1/2 cup fresh sage finely chopped
• 1/2 cup fresh parsley finely chopped
• 3 tablespoons thyme freshly chopped
• 3 cups cornbread broken into pieces
• 8 slices white sandwich bread toasted to lightly brown, in an oven and allowed to dry. B
• 3/4 cup chestnuts chopped
• 1 cup dried cranberries approx 130 grams
• 1 large egg slightly beaten
• 1 cup chicken stock