One of my favorite parts of Thanksgiving is all the wonderful food especially the turkey and all the side dishes galore. But there is just something about the slow roasted turkey or deep-fried turkey and all those delicious side dishes that really makes a Thanksgiving celebration - extra appetizing, extra comforting, and extra amazing. I look forward to a couple key dishes at Thanksgiving to pair with my luscious turkey: sweet potato casserole, gravy, macaroni and cheese, maybe some vegetables and most importantly stuffing. Lots of heavy and indulgent dishes that make your pants tighter than normal, but it's worth it right?
This is the second part of my post from the southern corn bread. If you happen to make it, it's amazing all by itself but I made it with every intention to make a tasty Thanksgiving stuffing. This recipe is pretty straightforward and easy to prepare like your average box of Stove top stuffing, and I love the addition of cornbread in it. Plus, I love adding in the lovely aromatics from my garden picked herbs in this dish - my rosemary and thyme and basil. You can easily substitute store-bought cornbread and save yourself the trouble because less time in the kitchen equals more time enjoying the food or preparing other dishes. This stuffing is very flavorful and delicious. Enjoy!
Adapted from Pioneer Woman
1 whole Pan Southern Corn Bread
1 loaf French Bread, a day old
1 stick Butter
1 whole Medium Onion, Diced
2 cups Celery, Chopped
4 cups Low Sodium Chicken Broth
1 teaspoon fresh Basil, chiffonade
1 teaspoon fresh Thyme
2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped - 1 branch or so
¼ cups fresh Parsley, Chopped
Fresh ground pepper
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.
Preheat the oven to 350 degrees.
In a large skillet over medium heat, melt the butter. Add the onions and celery and cook until the onions have softened. While it’s cooking chop up any fresh herbs you will be using.
In a small pot, bring 4 cups of chicken broth to a boil. Add the chopped herbs and stir until combined.
In your biggest bowl, mix up the bread and corn bread cubes together. Gradually ladle the broth mixture and mix to combine. Continue adding the broth to the bread until it is all gone. Taste for seasonings and add salt and pepper if needed.
Place the stuffing in a 9x13 baking dish. Bake for 20 to 25 minutes or until golden brown on top.
Review: I absolutely love this Thanksgiving stuffing or any stuffing for that matter. If you wanted to mix it up and add some proteins for extra smoky flavor - I would add some pan crispy bacon or maple bacon sausage breakfast links in it. (Maple bacon sausage links are awesome all by themselves, too!!) I try and focus on one protein at a time for a big eating occasion like Thanksgiving and I indulge solely on ham and turkey. I also do not cook a turkey with stuffing in it - I like to keep it separate and let them cook by themselves so you don't overcook the items. Simply delicious.