Preparation / Directions:
Heat oven to 350degrees. Cut the corn bread into 3/4"cubes and spread evenly over a baking sheet. Toast the bread in the oven until cubes are golden brown on the edges, aboaut 20 minutes. Soak the tomatoes in a bowl of hot water until soft, about 15 minutes. Remove from water, drain and chop coarsely. Heat oil in a large skillet over medium high heat and add garlic and onions. When garlic and onions are translucent, about 2 to 3 minutes, add celery and saute until soft, 6 to 8 minutes. Add salt and black pepper.
Place cornbread, pinenuts, tomatoes, sage and rosemary in a large bowl and mix well. Pour in stock and butter, toss to combine. Place in baking dish and dot with additional butter. Bake at 350degrees until heated through and crusty, about 35 minutes.
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