So the first thing that I’m going to do is make corn bread stuffing for the Cornish ends. I’ve got everything already except the corn bread. I’ve sent Jeffrey off together with the broccolini, I hope he’d come back with the right thing. So we have stick of unsalted butter, three tablespoons and one cup of chopped onion, it’s about half of a large yellow onion. I’m just going to cook it for a few minutes until the onions are translucent. The next thing I need is one stalk of celery; I’m just going to dice it. Put your onion right down in the middle. We used to make turkey at Barefoot Contessa with all different kinds of stuffing; we’d make urban apple stuffing, sausage stuffing, and I have say my favorite cornbread stuffing. And it’s really easy because you can buy cornbread from the store, you can make it from a mix, or you can make it yourself. Now add the celery to the onions and butters so they cook just a little bit. Throw them into the oil, half a cup of chicken stock, check it on nice cornbread. Cornbread stuffing’s really a classic Thanksgiving thing, I like really simple ones, but you can always add sausage or chestnuts, whatever you like. The hard part here is scaling it down so that I can make enough for two Cornish hands. So I’m just guessing I need about two and a half cups of cornbread crumbs but since I’m recipe testing I never know. Just crumble it up like this, I’m going to add all that about six, looks about right, I should think cornbread has ore flavor than just regular bread crumbs; it’s a little sweeter, things can be really good. Okay, so the cornbread’s all crumbled up, I’m going to add that celery and onions, chicken stock, right to the bowl, okay let’s see, a little about pressing would be good. Alright, flat leaf parsley I think has a little more flavor than curly parsley but whatever you have around is just fine. I get this rough chopped parsley, I think about two tablespoons should do it. Rough chop doesn’t have to be perfect, okay, then maybe a little salt and pepper to taste. Not too much cause the cornbread got salt and pepper and they’ll be ready. Stir it up, make sure the cornbread absorbs all that, the butter and onions and parsley, all the flavor. Okay, time to stuff these guys, this is great. Alright. So what’s the idea for this (0:02:46.0) Cornbread, cornbread stuffing Great.