Bandera Restaurant Incredible Cornbread Stuffing

1 1/2 ounces softened butter

2 cups chopped onions

1 cup chopped celery

2 tablespoons chopped garlic

1 teaspoon black pepper

1/2 teaspoon rubbed sage

12 ounces crouton bread cut into 1 x 2-inch pieces

2 1/2 cups cold chicken or turkey stock

1 skillet Bandera Cornbread

Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2 minutes. Add black pepper and sage. Continue to cook until vegetables are tender. Remove from heat and allow to cook thoroughly.

10 minutes at

350 degrees F until hot. Remove foil and bake for an additional

5 minutes.