Stuffing, Kosher Cornbread

Mix bread w 3 T butter , thyme & parsley, s&p. Bake @ 350 for 15-20 min, if fresh, 5 minutes if bagged. Saute vegetables and sage in 3 T butter until tender. Mix together w bread, pecans and cherries. Whisk together eggs, stock, cream and herbs. Pour over bread mix in lasagna pan. Cover and refrigerate, if desired. Cook at 400 covered 30 min and uncovered an additional 20 min or until crusty.

Cornbread 6-8 c, cubed
Butter 6T melted
Parsley 2T fresh chopped
Thyme to taste
Celery 1 c
Scallions 1 c mixed, chopped
Corn 2 c
Garlic 2T
Sage to taste
Pecans 1 c, toasted and chopped
Cherries 1 c dried and chopped
Eggs 2
Stock 3 c chicken or turkey
Heavy Cream ½ c