Amazing corn bread stuffing that will please even the pickiest eaters.
1 lb sourdough loaf, cubed (or french bread)
12 oz. baked cornbread, cubed (even Jiffy mix cornbread works well)
14 Tbsp. butter (1 3/4 sticks)
1 large onion, diced (about 1 1/2 cups)
1 bunch of celery, chopped (about 3 cups)
3 large carrots, chopped (about 2 cups)
2 Tbsp minced garlic (or garlic powder)
2 1/2 cups chicken broth
1/2 cup fresh chopped parsley (if you use dried, you won’t need as much)
2 Tbsp fresh rosemary (or dried)
1 Tbsp fresh sage (or dried)
1/2 tsp ground thyme (dried)
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 350.
Place cubed bread (french & cornbread) into large baking sheet. Bake for 25 minutes until lightly toasted. Remove from oven.
Melt butter into large skillet over medium heat. Saute onions, celery, carrots for about 10 minutes or until veggies are tender.
Stir in garlic and cook for another minute then pour in chicken broth, parsley, rosemary, sage, thyme, salt and pepper. Stir and reduce heat to low to simmer.
Place bread cubes in large bowl and slowly pour mixture over cubes, gently stirring through to ensure all pieces get cooked. Taste and you can add more salt or pepper if needed.
Divide stuffing into 9×13 pan & 11 x 7 baking dish (for a full batch). Bake for 25-30 minutes, until just golden brown on top. You still want it to be moist. Remove from the oven and serve.
To make a 9×13 pan, half the recipe.
- Category: Sides
Keywords: Stuffing, Corn bread stuffing, Thanksgiving