Moonshine Stuffing

Ingredients

• 1 10 inch pone of corn bread
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 stem celery, chopped
• 1 TBS fresh chopped rosemary
• 1 tsp dry rubbed sage
• 1 tsp kosher or coarse salt
• 1 TBS pepper sauce
• 1 1/2 cup chicken or vegetable stock
• 1/8 cup moonshine ( corn whiskey)

Instructions

1. 1
   the day before, make a pone of corn bread and let it sit our over night to become a bit stale
2. 2
   the morning of, break the corn bread into small chunks and place in big bowl
3. 3
   saute the next six ingredients ( the dry seasonings and onion and garlic)in a dab of butter and add to the corn bread chunks
4. 4
   combine the stock, bourbon and pepper sauce in a small bowl or large cup
5. 5
   add the wet mixture to the dry mixture, 1/3 at a time until a "stuffing" consistency is achieved.
6. 6
   salt the cavity of the bird and stuff 2/3 full with stuffing and cook
7. 7
   extra can be placed in a baking dish with a bit more stock and cooked in the oven at 350 degrees for 20 minutes