Homemade Thanksgiving Stuffing
How to make homemade Thanksgiving stuffing:
The original recipe tells you to make two boxes of Jiffy cornbread and buy cheap white bread. Well, you know this momma and her clean food. So now I make the recipe twice as difficult by baking the bread from scratch. But you know what…it’s AMAZING this way!
Now that you’ve made great looking bread, cut them into about 1-inch pieces and lay them out to dry overnight. This is a very important step! If you can’t dry them overnight, toast them in a low oven until most of the moisture is gone.
The hardest part of this step is not eating up all the cornbread.
So there you have it. Yes, there’s a lot of steps. None of them are hard. Give it a try! You’ll be so glad that you did…and so will everyone that you serve it to!
- One batch of cornbread
- Half a loaf of white bread
- 1/2 Tablespoon Poultry Seasoning
- 1 Tablespoons Parsley
- 1/2 Tablespoon Oregano
- 1/4 teaspoon Salt
- 1/8 teaspoon Pepper
- 2 Tablespoons Butter
- 1/8 cup Olive Oil
- 1/2 cup chopped Celery
- 1/2 cup chopped Onion
- 1/2 cup shredded Carrots
- 2-3 cloves Garlic, minced
- 1 1/2 cups Chicken Broth
- Cut the cornbread and white bread into about 1-inch pieces and lay them out to dry overnight.
- Preheat your oven to 350 degrees
- In a small bowl, mix up the poultry seasoning, parsley, oregano, salt, and pepper.
- Mix the seasoning mix in with your staled bread.
- Saute the celery, onions, carrots, and garlic in the butter and olive oil until the onions to begin to turn translucent.
- Mix the sauteed goodness with your bread.
- Pour the chicken broth over it all. Do this slowly, mixing as you pour.
- NOTE: You don't want to add too much chicken broth. You want to add just enough to get everything wet. Not soggy.
- Pile everything into a baker and cook, covered, for 30 minutes.
- Remove the lid and bake for another 10 minutes.
Want to make your breads from scratch (like I do)? Here are the bread recipes that I recommend.
Do not skip step 1! This is a very important step! If you can't dry your breads overnight, toast them in a low oven until most of the moisture is gone.
When I originally posted this recipe it was for twice as much stuffing. The more I made it, the more I realized it was just too much stuffing (Yes. There is a thing as too much stuffing...). If you still want that big batch, just double this recipe.
Amount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 374mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 4g