Mixed Bread Thanksgiving Stuffing

  • 1 loaf Cornbread (see Skillet Cornbread Recipe below)
  • 1 loaf Italian Bread, Such As Ciabatta
  • 1 loaf French Bread
  • 1 whole Large Onion Or 2 Medium Onions, Diced
  • 5 stalks Celery, Diced
  • 1/2 bunch Parsley, Chopped
  • 1/2 cup (1 Stick) Butter
  • 6 cups Low-sodium Chicken Broth, More If Needed For Moisture
  • 1/2 teaspoon Dried Basil
  • 1/2 teaspoon Ground Thyme
  • 1 Tablespoon Fresh Rosemary, Finely Minced
  • Salt And Pepper

 

Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they’re dry and crisp.

Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.

Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.

Pour the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy!

Skillet Corn Bread:

  • 1 cup Yellow Cornmeal
  • 1/2 cup All-purpose Flour
  • 1 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1 cup Buttermilk
  • 1/2 cup Milk
  • 1 whole Egg
  • 1/2 teaspoon Baking Soda
  • 1/4 cup Shortening
  • 2 Tablespoons Shortening

 

Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.) Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

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