classic stuffing

Truth: Not everyone likes classic Thanksgiving stuffing. But we find that most of these haters DO like cornbread stuffing. We're okay with this fact. Here are all the answers to your questions and concerns about the Southern side dish.

Cornbread Stuffing

Cooking spray,

c. yellow cornmeal

c. all-purpose flour

brown sugar

baking powder

baking soda

kosher salt

c. whole milk

buttermilk

eggs

tbsp. melted butter, cooled slightly

onion,

celery,

Kosher salt

black pepper

garlic,

tbsp. sage

thyme leaves

chicken broth

parsley,

This is very similar to the cornbread dressing I make every year.  I leave the sugar out, add thyme, sage, rosemary and poultry seasoning to the cornbread prior to baking.  My family loves really well seasoned. I make it two days before and leave out on counter to dry. I use a full pound of pork sausage, with sage if available, brown in pan.  Add the vegies with a full stick of unsalted butter to the sausage, cook until vegies are tender and pork is browned.  I also add chopped pecans, cut into smallish pieces that I bake for a short time to get them flavorable.  Then I take my turkey broth, cooled, add the 2 - 3 beaten eggs to it and drizzle over the whole mess.  I also add some 2 day old biscuits torn up with the cornbread.  I don't measure anything, just eyeball it, taste test and there is never any left.  We've had as many as 22 and as little as just my husband and I.  Just kind of adjust things as needed.  We invite a lot of my husbands workers as they may be away from home and family for Thanksgiving.

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This Cornbread Stuffing Blows The Traditional Stuff Out Of The Water

This classic homemade stuffing recipe is a healthy take on the traditional. Featuring whole grain bread and olive oil, it's even more delicious!

Whole Grain Classic Stuffing

onion

celery

leeks

sage leaves, chopped

fresh parsley, chopped

olive oil

salt

vegetable broth

Preheat oven to 375°F. Cut bread into cubes. Place on a baking sheet and bake for 15 to 25 minutes until browned and toasted, stirring and checking occasionally.

Chop the leeks (watch the video!): Chop off the dark green stems and the root of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moon shapes. Rinse thoroughly in a colander to remove any dirt. Chop the sage and parsley.

In a skillet, heat the olive oil over medium-high heat. Add celery, onion and leeks with a few pinches kosher salt; cook 6 to 8 minutes, stirring frequently, until tender. Remove from the heat and stir in the herbs.

Place the bread cubes and vegetables in a bowl, add 1 teaspoon kosher salt and a generous amount of fresh ground black pepper, and mix to combine.

Pour the mixture into a 9 x 13 baking dish and add 3 cups vegetable broth. Cover and bake for 20 minutes. Uncover, and bake for about 25 minutes, until browned.

A traditional and Classic Stuffing for Holidays. A simple tried and true family recipe made with onions, celery, herbs, butter, and toasted bread. It&#x27;s simply and wonderfully... delicious!

Classic Stuffing Recipe

butter (plus more for the baking dish)

dry bread (torn

onions

flat-leaf parsley (chopped)

rosemary (chopped)

thyme (chopped)

black pepper (freshly ground)

chicken broth (divided)

Preheat the oven to 250°. Butter or spray a baking dish or sheet pan and set aside. Scatter bread in a single layer; bake, stirring occasionally, until dry, about 45 minutes to 1 hour. Let cool; transfer to a very large bowl. Or let sit on the counter overnight.

Preheat the oven to 350° and butter a 3-quart casserole or baking dish. Set aside.

Bread Cubes

Melt the butter in a large skillet over medium-high heat; add onions and celery and saute until the vegetables begin to brown, about 8 to 10 minutes. Transfer to the bowl with the bread cubes.

Stir in the herbs, salt, and pepper into the bread and vegetable mixture. In a small bowl, whisk together the broth and egg, and then stir it into the stuffing mixture.

Transfer the stuffing mixture to the prepared baking dish, cover with foil, and bake until an instant-read thermometer inserted into the center of the stuffing registers 160°F, about 35 to 40 minutes. Uncover and bake for another 5 minutes, or until the top is slightly toasty.

Stuffing

Top 3 classic stuffing recipes from across the web

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Cornbread Stuffing

Whole Grain Classic Stuffing

Classic Stuffing Recipe

Top 3 classic stuffing recipes from across the web

The most viewed classic stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cornbread Stuffing

Whole Grain Classic Stuffing

Classic Stuffing Recipe

The most viewed classic stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine