Thanksgiving Stuffing-Dressing
Crumbled cornbread and diced sourdough bread are combined with chicken stock, celery, mushrooms, and a slew of spices to produce this wonderful Thanksgiving stuffing-dressing. It's a north meets south kind of side dish!Serving Size: 1 cup
Servings 9 to 12 people
Ingredients
- 1 onion chopped
- 1 cup chopped celery
- 1/2 cup salted butter
- 5 slices of cooked and crumbled bacon
- 1/2 cup chopped mushrooms
- 5 cups sourdough bread cubed and toasted
- 3 cups crumbled corn bread
- 1/2 tbsp. salt
- 1/2 tsp. pepper
- 1 tsp. sage
- 1/2 tsp. thyme
- 1/2 tsp. rosemary
- Dash of nutmeg optional
- 2 cups of chicken broth
- 1 large egg beaten
Instructions
- Preheat oven to 375 degrees.
- Saute' onion, celery, and mushrooms with the 1/2 cup of butter until tender.
- In a large bowl, combine the saute'd vegetables, crumbled bacon, sourdough bread cubes, crumbled corn bread and all of the seasoning. Mix with your hands until well combined.
- Add the chicken broth and egg and mix until well moistened.
- Place in a greased casserole dish and bake, covered for 40 minutes. Take cover off and bake an additional 10 minutes.
Notes
Recipe Source:
Inspired and Tweaked by the blog, Recipe Girl