Ciabatta Cornbread Stuffing - cooking recipe

Ingredients

1 loaf ciabatta bread, cubed (3/4\"-1\", 1 pound loaf)
1 tablespoon vegetable oil
6 cloves garlic, minced
2 onions, chopped
1/2 bunch celery, chopped
1 (8 ounce) package button mushrooms
2 tablespoons ground sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon fresh ground pepper
8 cups cubed cornbread (3/4 to 1 inch)
1/2 cup pine nuts, if desired
3 eggs, beaten
2 -3 cups apple juice

Preparation

Heat oven to 400\u00b0F.
Spread cubed ciabatta on 17x12x1-inch pan.
Bake 15 to 20 minutes or until light golden brown.
Reduce oven temperature to 350\u00b0F.
Heat oil in large skillet over medium-high heat until hot.
Add garlic, onions, celery, mushrooms, sage, thyme, marjoram, salt and pepper.
Cook 6 to 8 minutes or until vegetables are softened.
Place toasted ciabatta and cornbread in large bowl.
Add vegetables, pine nuts and eggs; stir to combine.
Add apple juice, 1 cup at a time, until stuffing is moistened but not soggy.
Spoon stuffing into 13x9-inch baking dish; bake at 350F for 1 hour or until light golden brown on top and thoroughly heated in center.