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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1 whole(s) cornbread recipe (8 sq pan) cubed |
1 whole(s) sourdough bread, cubed |
2-3 tablespoon(s) canola oil |
2-3 tablespoon(s) butter |
2 whole(s) onions chopped |
4 stalk(s) celery chopped |
1 tablespoon(s) sage, fresh chopped |
1 tablespoon(s) rosemary, fresh chopped |
2 tablespoon(s) parsley, fresh chopped |
1/2 teaspoon(s) garlic powder |
2 tablespoon(s) dry white wine |
1 cup(s) turkey stock, or chicken stock |
1 egg lightly beaten |
2 egg whites lightly beaten |
Directions:
1. Toast the cubed breads, for 20 minutes at 350 degrees. I make the cornbread the day before from scratch, you can use any recipe you like. For the sourdough bread, since loaves vary in size, I try to have equal parts sourdough to cornbread. Once the cubes are cooled, place in large mixing bowl.
2. Saute the onions & celery in canola oil & butter (2-3 tbsp) until tender. Add the herbs, parsley & garlic powder. Heat through. Taste test, add salt & pepper to taste.
3. Fold cooked vegetable/herb mixture into the breads. Add stock to moisten to your liking. Then add the egg/egg white mixture. Put some into your turkey if you like. Bake remaining stuffing in a 9X13 pan until heated through, 20-30 minutes & top is crisp and browned. Enjoy!
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