Stuffing/Dressing
Baked Goods, Breads, Fridge/Freezer meals, Holiday, Side Dishes
Ingredients
12 cups bread cubes
1/2 teaspoon ground sage
black pepper
salt to taste
1 tablespoons parsley
1/2 tablespoon thyme
1/2 tablespoon rosemary, chopped (*1)
3-4 cups chicken broth
2 small onions, diced
4 stalks celery, chopped
2/3 cup butter
With cornbread:
6 cups bread cubes
6 cups cornbread cubes
1/2 teaspoon ground sage
black pepper
salt to taste
1 tablespoons parsley
1/2 tablespoon thyme
1/2 tablespoon rosemary, chopped (*1)
3-4 cups chicken broth
2 small onions, diced
4 stalks celery, chopped
2/3 cup butter
9x13 baking dish
Foil
Description
Can be put together and refrigerated a day ahead.
You can use any bread you want. If you are making cornbread, you will want to use the recipe given or replace cornmeal in your own recipe with masa. Regular cornbread will not be sturdy enough for this particular recipe. But there are good, traditional southern cornbread dressing recipes out there if you want to do that instead.
Directions
If you are making your bread, I recommend this recipe Artisan loaf. Make during the week before you plan to make the stuffing.
If you are making cornbread, use this recipe Cornbread, with at least 3/4 masa, which will allow it to hold up well. If you have buttermilk, use it in place of the milk listed.
Three to four days before you plan to make the stuffing, cut the bread, and cornbread if you have it, into bite sized cubes and lay out on a baking sheet.
Cover with a dish towel, and let them dry out. Turn the bread occasionally and recover.
Melt butter in a large skillet over medium heat. Add onion and celery, and cook just until tender.
Place the cubes in a large bowl. Add onion mixture and herbs and some salt and pepper. Toss to mix.
Pour broth overtop until cubes are moist, but not soggy and gently toss. You may not need all of the broth.
Place mixture in a serving dish and cover with foil. Refrigerate until you are ready to make it.
Let sit out at room temperature for 30 minutes. Check to see if it needs more broth. Recover.
Heat oven to 350 F. Bake 35 minutes, uncover, and bake an additional 10 minutes or until browned on top.
Notes
*1 If you only have dried rosemary, put it through a grinder or food processor (with a small amount of the onions, celery, and broth, if moisture is needed), then put it in with the celery and onions you are sautéing. It will be much more pleasant to eat.
*2 Add additional veggies if desired, like carrots.
Nutrition
Calories: 185, Carbohydrates: 16g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 462mg, Potassium: 175mg, Fiber: 1g, Sugar: 2g, Vitamin A: 435IU, Vitamin C: 6.8mg, Calcium: 61mg, Iron: 1.4mg