Step 1

Preheat the oven to 400˚F.

Step 2

Put the butter and oil to a sauté pan over medium heat; add the celery, onion, bell pepper, salt, and pepper to the pan and cook, stirring occasionally, for 5 minutes. Add the garlic and sage and continue to cook until the vegetables have softened and start to become translucent, 5 to 7 minutes more.

Step 3

Add the vegetable mixture, cornbread, and chicken stock to a bowl and mix it together. Add more stock, if necessary, so that it's not quite all absorbed by the bread. (I used 2 1/2 cups total.) Taste and adjust seasoning as you see fit.

Step 4

Transfer the dressing mixture to a casserole dish and bake for 30 minutes until nice and golden on top. Serve.