Hearth Bread and Cornbread Stuffing
Serves 6 to 8
Time 1 hr 5 min
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.
Ingredients
- 1 (8-inch) pan of cornbread, either homemade or from a mix, cut into cubes (about 7 cups)
- 8 slices hearth bread, cubed (about 9 cups)
- 6 tablespoons (3/4 stick) unsalted butter, melted, divided
- 1 medium yellow onion, diced
- 2 stalks celery, sliced
- 3 cloves garlic, finely chopped
- 1 bay leaf
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon dried parsley
- 10 dried apple rings, chopped (optional)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black ground pepper
- 3 cups chicken or vegetable broth
Method
Preheat the oven to 350°F.
Spread cornbread and hearth bread on 2 baking sheets and bake until golden, about 20 minutes. Let cool.
Heat 2 tablespoons of the 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 until golden brown on top, about 20 minutes.
Nutritional Info:
Per serving: 270 calories (110 from fat), 12g total fat, 6g saturated fat, 30mg cholesterol, 510mg sodium, 40g carbohydrates (6g dietary fiber, 13g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (8-inch) pan of cornbread, either homemade or from a mix, cut into cubes (about 7 cups)
- 8 slices hearth bread, cubed (about 9 cups)
- 6 tablespoons (3/4 stick) unsalted butter, melted, divided
- 1 medium yellow onion, diced
- 2 stalks celery, sliced
- 3 cloves garlic, finely chopped
- 1 bay leaf
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon dried parsley
- 10 dried apple rings, chopped (optional)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black ground pepper
- 3 cups chicken or vegetable broth