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Traditional Stuffing

Prep Time1 day
Cook Time25 minutes
Total Time1 day 25 minutes
Servings: 15 -20

Ingredients

  • 1/2 the pan of a 8x8 dish cornbread I use this [url href="https://mykitchencraze.com/2014/11/14/cornbread/" target="_blank" title="Easy Buttermilk Cornbread"]cornbread recipe[/url]
  • 1 loaf french bread
  • 1 stick butter
  • 1 medium onion diced
  • 4 celery ribs chopped (approx. 2 cups)
  • 4 cups low sodium chicken broth have a little extra on hand in case
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 3 teaspoons fresh rosemary chopped
  • 1/4 cup fresh parsley chopped
  • Salt to taste

Instructions

  • Day Before: Chop the cornbread and french loaf into small pieces. No more than 1 inch big. You can have some 1 inch pieces and then some smaller 1/2 inch pieces. Spread the cornbread and french loaf bread on two baking sheets. Lay some paper towels over them and let them dry for 24 hours.
  • Day of: Pre-heat oven to 350 degrees F. You will need a 9x13 baking dishes for this stuffing.
  • In a large skillet, melt butter over medium heat. Once the butter is melted, add the onions and celery. Cook for 5 mins; until the onions become translucent
  • Add in 4 cups of chicken broth and bring to a boil. Add in basil, thyme, rosemary and parsley. Stir to combine.
  • In an extra large mixing bowl (if you don't have one, do this in batches if needed), place dried cornbread and french loaf and mix them up a little. Ladle in the liquid mixture little at a time. Mix the bread while ladling in the liquid. (This is the time were you might decide that you have enough liquid or you might want to add a little more chicken stock. I sometimes add another 1/2 cup. But not always.)
  • Once you have added all the liquid give the stuffing another good mix.
  • Pour stuffing into the baking dishes and place in the oven.
  • Bake for 20-30 minutes, rotating dishes halfway through, until golden brown.
  • Serve and Enjoy your Thanksgiving!
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