Featured Pinch Tips Video
- small pan cornbread
- pieces of bread, cut and toasted
- 2 stick
- butter, melted
- small onion, chopped
- 1 c
- chopped celery
- 1 can(s)
- chicken broth
- 1 tsp
- 1 tsp
- garlic powder
- 1 tsp
- 2 Tbsp
- dried parsley flakes
- a smidgeon oregano
- salt and pepper to taste
1First of all, I don't like my stuffing baked inside the turkey, so I made this one in a 9 x 13 pan. Each to his own, I say! :)
2The day before, cut up ten pieces of bread, put them in a pan in the oven and toast them. Let them dry and store in a large zip lock bag.
On the day you make your stuffing, make a small 8 x 8 pan of cornbread. I used the Martha White cornbread packet. Tear into small bits and let dry. After a couple of hours, mix with the toasted bread you made the day before. Set aside.
3Melt two sticks of butter in a frying pan. Add the onion and celery and saute until they are both glassy. Pour everything in your bread and mix it up. Add your eggs and mix again. Add your spices and most of the can of broth, and mix again.
4You don't want this to be soupy, but you do want it to be good and wet. The main thing is to be sure all your bread is good and coated. If it's not wet enough, use the entire can of broth.
5Pour into a greased 9 x 13 pan. Bake 45 minutes in a 425 oven, COVERED. Make sure you uncover it the last 15 minutes to let it get good and brown.
6This does not make a huge pan of stuffing. If you want more, you'll have to adjust the recipe. But it does make a pan that will feed 6 to 8 comfortably.
7Of course, it goes without saying to serve this with mashed potatoes and lots of gravy.