Stuffing Recipe With Two Breads

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Stuffing Recipe With Two Breads

Make-ahead stuffing recipe with two breads! Simple ingredients, no sausage, mushrooms, or nuts. Perfect cornbread & bread cube combination for Thanksgiving.

Prep Time30

Cook Time50

Make cornbread 1 day in advance1

Total Time1 1 20

Course: Side Dish

Cuisine: American

Servings: people

Calories: 255kcal

Author: Ali Mairet

Equipment

extra large mixing bowl
9 x 13-inch casserole dish
13 x 18-inch sheet pan
10 or 12-inch skillet
instant-read thermometer optional

Ingredients

8 ounce cornbread mix baked according to package directions, 4 cups of cubes
12 ounces store-bought dried bread cubes 7 cups
8 tablespoons unsalted butter
1½ cups onion, finely chopped 2 medium onions
1½ cups celery, finely chopped 4 ribs with their leaves set aside
4 cloves garlic, minced
¼ cup Italian parsley, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, minced
1 tablespoon fresh celery leaves, chopped or as many leaves that look fresh from the celery
2 teaspoons Diamond Crystal kosher salt
½ teaspoon freshly ground black pepper
2¾ cups chicken stock, homemade or low sodium
2 eggs, large

Instructions

For The Cornbread (Day 1)

The day before you plan to mix the stuffing, make the cornbread according to the package directions using a 9 x 13-inch casserole to keep the cornbread thin.
Cut the cornbread into 1-inch cubes, spread the cubes and crumbs onto a sheet pan, and let them dry out, uncovered, for 24 hours. Alternatively, dry the cubes on a sheet pan in a 300℉ oven for about 30 minutes.

Prepare The Stuffing (Day 2)

Melt the butter in a 10 or 12-inch skillet over medium-high heat. Add the onions and celery to cook until translucent, about 5-7 minutes. Add the minced garlic and stir for 60 seconds. Turn off the heat.
Add the Italian parsley, thyme leaves, and fresh rosemary to the skillet and stir to combine.
Tip: Start by soaking the store-bought bread cubes first, as they're much drier than the cornbread and need more time to absorb the liquid. Add the delicate cornbread cubes at the end to prevent them from breaking apart.
In a large bowl, add the dried store-bought bread cubes. Add the sautéed vegetable mixture and butter from the skillet.
Roughly chop the celery leaves and add them to the bowl along with the kosher salt and pepper.
Whisk the eggs in a small bowl and add them to a measuring cup of chicken stock. Drizzle the stock and egg mixture over the bread cubes. Wait 10 minutes for the bread to absorb the liquid.
Add the cornbread cubes and mix lightly to combine. Let rest for 5-10 minutes. You want to moisten the bread; however, not so much that it becomes mushy.
Spoon the bread stuffing into a casserole dish. Press down on the cubes so they fit into the dish. Store, covered, in the refrigerator for up to 2 days until you are ready to bake it.

To Bake (Day of Serving)

Preheat the oven to 350℉.
Bake, uncovered, for 45-50 minutes until the center is 180℉ and the top is crisp. Serve within 30 minutes.

Notes

To Double: Either use 2, 9 x 13-inch casserole dishes or an extra-large aluminum foil disposable pan. If you use a disposable pan, you can mix the ingredients in the pan rather than trying to find a bowl that is big enough.

Make Ahead: Bake the cornbread 3-4 days ahead, then make the stuffing casserole up to 2 days ahead of time.

How To Store In the Fridge: The casserole will hold, uncooked, in the refrigerator for up to 2 days in a covered dish until you are ready to bake it before the big meal. Add 10-15 minutes to the cooking time.

How To Store In The Freezer: Bake the stuffing casserole according to the recipe, let it cool to room temperature, cover it, and freeze it for up to 1 month. Let the frozen casserole defrost in the refrigerator for 24 hours before reheating it. Reheat in a 350℉ oven, covered, for about 45 minutes until it is hot (165℉) in the center.

Storage: Store leftovers in the refrigerator for 2 days. Reheat in the microwave or make crispy stuffing waffles the next day.

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