Thanksgiving Stuffing

I have made this stuffing for the past 3 years and it is phenomenal!  I always get compliments on it.  It takes a little planning ahead, but it is super easy.  For Thanksgiving, I usually make the cornbread on Tuesday evening, then I cut the cornbread and sourdough bread into cubes on Wednesday morning (let them sit out all day and night to dry), and then make the stuffing the day of Thanksgiving.

Cornbread Stuffing

Source:  Pioneer Woman


  • 1 whole pan of cornbread
  • 1/2 loaf sourdough bread {or French bread}
  • 1 stick butter
  • 1 large onion, diced
  • 2 cups celery (leaves and stalks), chopped
  • 4 cups low sodium chicken broth
  • ½ teaspoons dried basil
  • ½ teaspoons ground thyme
  • 2 eggs, beaten
  • ¼ cups fresh parsley, chopped
  • S & P to taste
  • I have also added a pinch of poultry seasoning and/or a pinch of dried sage before, delicious but optional.

Preparation Instructions

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.

Heat a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.

Add 4 cups of chicken broth to the skillet and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, and ¼ cup of chopped fresh parsley {and any other herbs you want to add}. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing.  Add the beaten eggs and mix well. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to turkey directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

1 Comment (+add yours?)

  1. Trackback: Thanksgiving 2010 Recap « EASY AS PIE!

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