This Thanksgiving Dressing is a savory and sweet mix of dried cornbread and French bread seasoned with delicious herbs! It's an easy Thanksgiving side dish everyone will love.
1batch cornbreadI use my recipe but omit the cheese, cut or crumbled into 1” pieces
1French baguettecut into 1” pieces
½cup1 stick unsalted butter
1medium yellow oniondiced
3stalks celerychopped
4cups1 quart chicken stock
½tsp.dried basil
½tsp.fresh thyme leaves
1tsp.fresh rosemarychopped
¼cupfresh flat-leaf parsleychopped
½tsp.Kosher salt
Instructions
The day before making the stuffing, dry out the cornbread and French baguette pieces on a piece of parchment paper or paper towel. For best results, dry the bread out for at least 24 hours.
Preheat oven to 350.
In a large skillet or Dutch oven, melt the butter over medium-high heat. Sauté the onion and celery until softened (about 8 minutes). In a large bowl, combine the dried pieces of bread, cooked onion and celery, chicken stock, dried basil, fresh thyme, fresh rosemary, fresh parsley, and Kosher salt. Stir and toss to combine.
Pour into a casserole dish sprayed with cooking spray. Bake, uncovered, at 350 for 20 minutes.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword side dish, Thanksgiving, Thanksgiving Dressing, Thanksgiving Recipes, Thanksgiving Stuffing