Stuffing

 

Thanksgiving Stuffing

serves 8

 

1 pan of skillet cornbread cut into large cubes

 

l loaf sourdough bread cut into large cubes

 

1 loaf beer bread cut into large cubes

 

1 stick of butter

 

1 large sweet onion chopped

 

3 cups celery chopped

 

4 cups chicken broth

 

1 tsp Fresh chopped sage

 

1/4 cup Fresh chopped parsley

 

1 teaspoon Dried chopped rosemary

 

1 tespoon Dried Thyme

 

salt and pepper to taste

 

I use three loafs of bread. I like to use my beer bread recipe and skillet cornbread from The Pioneer Woman. Any other bread will do just fine. French bread or sourdough bread works well also.

 

If you have time cut the bread into cubes and let it dry out on cookie sheets over night. If you are baking the stuffing the same day just use less chicken broth. While I stir everything together I decide how moist I want the stuffing.

 

Preheat the oven to 400.

 

Cut the bread into large cubes and place them in a large pan so you can easily stir everything together.

 

heat up a large skillet add butter. Then onion and celery. Then add herbs. Cook until onion and celery are soft. Add all of this to the pan with the cubes of bread. Then start to laddle the chicken broth into the mixture. Stir carefully so that you don't break up the bread too much. Make sure it is nice and soft, but not soggy.

Transfer the stuffing to a 9x13 pan. Place into the preheated oven for 30 minutes covered. Then take the foil or oven safe lid off and baked for 25 more minutes or until golden brown on top.

 

 

 

 

 

 I have added a few suggestions below:
 

If you want to make the two breads I added to my stuffing:

the skillet cornbread can be found at http://thepioneerwoman.com/ just search for it in her recipes. My beer bread is located on my blog. If you have the time it really makes a difference using fresh baked bread.