Hearth Bread and Cornbread Stuffing

Hearth Bread and Cornbread Stuffing

Serves 6 to 8

This recipe makes the perfect amount of stuffing to fill a 14-pound turkey. Or simply bake the sage and apple flavored stuffing in a baking pan to serve as a savory side dish.

  • 1 (8-inch) pan of cornbread, either homemade or from a mix, cut into cubes
  • 8 slices hearth bread, cubed
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 medium onion, diced
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried parsley
  • 10 dried apple rings, chopped (optional)
  • Sea salt, to taste
  • Ground pepper, to taste
  • 1 cup chicken or vegetable broth
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Preheat oven to 350°F.

Spread cornbread and hearth bread on a cookie sheet and bake until golden, 20 minutes or so. Let cool.

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion, celery, and garlic. Cook until vegetables are tender, about 10 minutes. Remove from heat. In a large bowl, combine cornbread, hearth bread, vegetables, herbs, and apple slices. Season with salt and pepper. Combine remaining melted butter and stock, pour over bread mixture, and toss. Fill the cavity of a 14 pound turkey or bake in a covered baking dish in a 350°F oven for 20 minutes.

Nutritional Info: 
Per Serving:270 calories (110 from fat), 12g total fat, 6g saturated fat, 30mg cholesterol, 510mg sodium, 40g carbohydrate (6g dietary fiber, 13g sugar), 5g protein

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