This year, I googled around to find a similar recipe to use this year and settled on this one.
I don't like the idea of stuffing a turkey, something about it touching raw meat just doesn't sit right.
It is perfect -- so delicious and dangerous!
1 pan of cornbread (I used Penguin boxed mix)
1 loaf of crusty French bread
1 stick butter
1 medium white onion, diced
2C celery, chopped
4C chicken broth
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary
- Chop the corn bread and French bread into cubes, spread them out on a baking sheet to dry out for about 24 hours.
- Preheat oven to 350 degrees.
- Grease 9x13 baking dish.
- In a large skillet over medium heat, melt butter.
- After butter is melted, add the onion and celery to the skillet and cook until the onions are almost translucent.
- Add chicken broth and bring to a boil.
- Add basil, thyme, and rosemary and stir until combined.
- Place bread chunks into a large bowl and mix them up a little bit.
- Ladle broth mixture into bread bowl, tossing lightly as you go.
- Place into baking dish and bake for 25-30 minutes until brown on top.