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Combine cornbread crumbs and breadcrumbs in a large bowl. Pour chicken broth and milk over crumb mixture, stirring well. Saute celery and onion in butter until tender; add to crumb mixture, stirring well. Stir remaining ingredients into crumb mixture. Spoon into a lightly greased, shallow 2-quart casserole. Cover; bake at 400° for 15 minutes or until thoroughly heated.
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Visible mustard seeds — sausage, vinaigrettes, cheese boards
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces