Servings: Serves 10
Ingredients 1/2 cup olive oil8 Tbsp. unsalted butter4 large yellow onions , sliced thin6 celery stalks, chopped8 carrots , chopped2 (12-ounce) boxes corn bread stuffing4 cups chicken broth1 (10-ounce) can cream of celery soup1 1/2 cups fresh orange juice1 cup scallions , chopped1 tablespoon fresh lemon juice1 Tbsp. kosher salt1/2 cup dry white wineLots of pepper
Preheat oven to 325°.
Pour the cornbread stuffing into a large bowl.
In a large skillet, heat the olive oil. Add the onions, cover with a lid and lower the heat to caramelize—about 10 minutes. Add the celery, butter, and carrots. Sauté. Pour in the white wine, then add the sautéed vegetables to the stuffing.
Add the cream of celery soup, chicken stock, orange juice, lemon juice, scallions and pepper to the stuffing. Mix well.
Place the stuffing in a baking pan and cover tightly with aluminum foil. Bake for 45 minutes.