INGREDIENTS
1 1/2 cups
Celery
1/4 cup
Flat-leaf parsley, fresh
2 tbsp
Sage, fresh
2 tbsp
Thyme, fresh
2 cups
White onion
2
Eggs, large
2 1/2 cups
Chicken stock, unsalted
1 tsp
Black pepper, freshly ground
1/2 tsp
Kosher salt
3 tbsp
Canola oil
1
Cooking spray
1
Pan whole-grain corn bread