In case you’re still working on your Thanksgiving dinner menu, here’s a killer stuffing recipe. Stuffing has always been one of my favorite Thanksgiving fixings. Maybe it’s because I love bread and butter and those are the two main ingredients, but who doesn’t? 😉 Here’s a sneak peak of how great it will look on your dinner plate:
- 1 whole pan of cornbread, cubed (I make the cornbread recipe on the corn meal jar)
- 1 loaf french bread, cubed
- 1/2 cup salted butter
- 1 medium yellow onion, diced
- 2 cups celery, chopped (about 6 stalks)
- 4 cups low sodium chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- pinch of salt
- Spread the cubed bread out on a baking sheet and let them dry overnight (at least 12 hours). Note: If you don’t have time for this step just toast them in the oven for a bit.
- Heat a large skillet over medium heat and add butter. When it’s melted add the onion and celery and cook for about 5 minutes until they are softened.
- Add chicken broth and bring to a boil over medium-high heat. Add sage, thyme, and salt. Stir until combined. Cook for a few more minutes after it has begun to boil.
- Place all of the dried bread cubes into a large bowl. Gradually ladle the broth mixture onto the bread, tossing lightly after each addition. Keep gradually adding the broth mixture. If the mixture is not quite moist enough add a bit more chicken broth and stir. I added an extra 1/2 to 3/4 cup.
- Place in a buttered 9×13 baking dish. Bake in a preheated 350 degree oven for 25-30 minutes, or until it begins to brown.
Recipe adapted from The Pioneer Woman