Thanksgiving Cornbread Stuffing

• servings: 18 servings
• total time: 45 minutes

Ingredients

1 loaf cornbread (see my skillet cornbread recipe)

1 loaf Italian bread, such as ciabatta

1 loaf French bread

1 whole large onion or 2 medium onions, diced

5 stalks celery, diced

1/2 bunch parsley, chopped

1/2 c. (1 stick) butter

6 c. low-sodium chicken broth, more if needed for moisture

1/2 tsp. dried basil

1/2 tsp. ground thyme

1 tbsp. fresh rosemary, finely minced

Salt and pepper

Directions

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.

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 as needed.

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. Serve piping hot with a turkey and gravy!

Is Thanksgiving dressing better with or without eggs?

It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.

Should dressing be covered when baking?

No, leave your dressing uncovered so it has a chance to crisp up on top. The slightly crunchy, golden brown topping is my favorite part of the whole dish! If you were to cover it, the dressing would more so steam than brown and crisp.

Can you make Thanksgiving dressing ahead of time?

I like to wait to fully assemble the dish until just before baking for the best texture, but there are several things you can do ahead that'll save you time on Thanksgiving day. First, go ahead and dry your bread up to two days ahead of time. I cube it, place it on a baking tray, and let it hang out on the counter until it's super dry. Secondly, you can sauté the veggies and make the broth mixture a day ahead. Store it in the fridge, then reheat it in a saucepan on the stove before ladling it over the bread.

How long does Thanksgiving dressing last in the fridge?

Baked dressing will stay good for up to four days in the fridge. Make sure to wrap the baking dish tightly in plastic or place leftovers in an airtight container.

What's the best way to reheat Thanksgiving dressing?

Reheat it in the oven. Cover the baking dish with foil stick it in a 350 degree Fahrenheit oven until it's warmed through, 30 minutes or so. Take the foil off the last 10 minutes of baking so that the top has a chance to crisp up again. Smaller portions of dressing can be reheated in the microwave for 1 to 2 minutes, stirring frequently. However you reheat your dressing, it's a good idea to have some extra gravy or broth on hand to moisten the dressing if it seems a little dry.

Nutrition

• Calories: 166
• Total Fat: 7 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 15 mg
• Sodium: 340 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 6 g