Cornbread and Sage Stuffing

From: NY Times

2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter
1 large onion, finely chopped
Salt to taste
4 stalks celery, cut in small dice
4 garlic cloves, minced
2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
1/2 cup finely chopped flat-leaf parsley
Freshly ground pepper
A double batch of Quick Cornbread, crumbled (you can do this in a food processor fitted with the steel blade)
1/2 cup milk, or as necessary, for moistening

About 2 cups vegetable stock

4 tablespoons unsalted butter if baking separately

1. Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.

2. Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

Yield: Makes enough stuffing to fill an 18-pound turkey.

Advance preparation: You can make the cornbread several days ahead and the stuffing a
day ahead.