Stuffing/Dressing #2

Okay, my new try:

1 onion
3 stalks celery
5 mushrooms
2 T chicken drippings
1.5 T butter
salt
about 1-2t each: black pepper, rosemary, thyme, sage
About half a loaf of cornbread, stale and somewhat crumbled
4 small slices of bread, stale and crumbled
~2 cups stock

Preheat an oven/toaster oven to 400F. Mince the onions and celery together in a food processor, and then mince the mushrooms separately. Heat the butter and drippings in a pan, and when it melts, add the onions, celery, and salt. After cooking for a few minutes, it should discolor slightly. Add the mushrooms, more salt, and herbs, and cook until the mushrooms let out their juices. Add in the breads, and stir it all together. Add enough stock so it forms a slightly runny paste. Adjust seasonings as needed. Scrape everything into a bread pan, and bake for 30 minutes.

This recipe was okay. It didn't look like the most appealing thing in the world, but tasted pretty good. It was a bit too moist, but when I ate the leftovers for lunch the next day it was the right consistency (so maybe it just needed to cool, or maybe it needed a night of evaporation in my fridge). Overall, I'm not sure if I like cornbread vs. wheat bread better. I would be curious if I could do a cornbread stuffing without completely mashing the cornbread (it turned into liquid pretty fast), because I think I wasn't a fan of it being so homogenous. I occasionally got chunks that were recognizably cornbread, and I kind of liked that. I also decided that completely mincing the onions and celery was unnecessary for something like this, and I actually would have preferred them whole.

I kind of wonder what would have happened if I took it out and stirred it several times during the cooking process?