Nov 2011
Cornbread Herb Stuffing

Some call it dressing, some call if stuffing, but whatever you call it, every Thanksgiving table needs a heaping dish of seasoned breadcrumbs saturated with butter, herbs and chicken broth. As I was looking through stuffing recipes, I couldn’t decide whether to use cornbread or just a loaf of French bread. The only logical answer? Use both!

This recipe is very simple to make, and was definitely a crowd pleaser. The day before our meal, I diced the onion and celery, and cut the bread and set it out overnight to dry out. I chopped and measured out all of my herbs, and kept them in a small bowl. About an hour before dinner, I simply sautéed my onions and celery, then tossed everything together and baked it in a casserole dish. I’m not a big fan of actually stuffing the turkey, since it can take longer for the turkey to cook when it’s stuffed and therefore can dry out the turkey. Plus, the physician assistant in me worries about food poisoning if the stuffing doesn’t get cooked all the way through after sitting inside a previously raw turkey. Salmonella is not the kind of leftovers that I want my guests to take home. ;)

Cornbread Herb Stuffing
Yields: 10-12 servings

Ingredients:
1 whole pan of cornbread
1 loaf French bread
1 stick butter
1 whole medium onion, diced
2 cups celery, chopped
4 cups low sodium chicken broth
½ teaspoons dried basil
½ teaspoons thyme
2 teaspoons (to 3 teaspoons) fresh rosemary, chopped
¼ cups fresh parsley, chopped
Salt To Taste

Directions:
Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

Warm up a large skillet over medium heat and add one stick of butter.  When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent.  While it’s cooking chop up any fresh herbs you will be using.

Add 4 cups of chicken broth and bring to a boil.  Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley.  Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit.  Gradually ladle the broth mixture into the bread, tossing lightly as you go.  Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed.  Add salt carefully.  You don’t want to over salt your stuffing.  If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

Source: Pioneer Woman

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One Response to Cornbread Herb Stuffing

  1. Joanne says:

    “Some call it dressing, some call if stuffing, but whatever you call it, every Thanksgiving table needs a heaping dish of seasoned breadcrumbs saturated with butter, herbs and chicken broth. ”

    HAHAHAHAHAHA!!! This is too funny. So blunt…and yet so true.

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