This is a traditional and very indulgent stuffing. Roasted turkey stock, plenty of real butter and fresh herbs gives it a natural flavor and the combination of different breads give it subtly complex flavor and textures.
Why Try? This recipe is almost as easy as opening a box of convenience dressing with the unnatural dried spice flavors – so why not make your own?
- 4 cups cornbread, diced
- 8 cups rustic bread with crust, diced or torn
- 1/2 pound (2 sticks) butter, unsalted
- 2 1/2 cups (2 - 3 onions) yellow onion, chopped
- 1 1/2 cups (2 – 3 stalks) celery, chopped
- 2 tablespoons + 1 1/2 teaspoons fresh sage, chopped
- 2 tablespoons fresh thyme, chopped
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 to 3 cups chicken or turkey stock
- 1 Preheat oven to 350°F. Toast bread cubes on baking sheets until slightly crusty, approximately 10 to 12 minutes. Cool and transfer to a large mixing bowl.
- 2 In a large heavy sauté pan, melt butter and sauté onions and celery on medium heat until vegetables are tender.
- 3 Add herbs and sauté for an additional minute.
- 4 Combine vegetable mixture with bread, seasonings and stock.
- 5 Transfer to a deep buttered baking dish.
- 6 Bake for 45 minutes uncovered until stuffing is hot and crusty on the top.