We made it back from NYC just in time for a little
“Friendsgiving” dinner yesterday! I was in charge
of the stuffing, my favorite dish…and it reminded
me that I should share this recipe that we love!
It’s a combo of my mom’s, Pioneer Woman’s, and
a few other changes I made. It’s a little more work
than boxed stuffing, but a million times better!
After our dreamy dinner with friends yesterday I’m
even more ready for Thanksgiving…hope this stuffing
helps get you excited too! The smell alone is worth making it.
Classic Thanksgiving Stuffing
1 loaf cornbread (here’s a good recipe for it)
1 loaf Italian bread (like ciabatta)
1 loaf French bread
1 whole large onion, diced
4 stalks celery, diced
1/2 bunch parsley, chopped
1/2 cup (1 Stick) butter
6 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon ground thyme
1 tablespoon fresh minced rosemary
salt & pepper
**optional additions: dried cranberries, bacon crumbles
**1-2 days prior to making stuffing:** cut all the bread into 1-inch cubes and lay them out on sheet pans. cover with a dish towel and let them dry out for 24-48 hours until they’re dry and crisp. (one other variation is to add some hearty whole wheat bread in there too)
melt the butter in a large skillet. add the onions and celery and cook for 3-4 minutes. add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.
put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. taste and add more seasonings, optional bacon/dried cranberries as desired.
pour the dressing into a large casserole pan and/or the turkey cavity. bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. it will be crisp on top, and moist underneath…perfect!
Here’s our little Friendsgiving ^^
(I also made this last year for Thanksgiving in South Africa)
Happy Thanksgiving month!