Stuffing
Servings: 8 servings | Time: 45 minutes
If there’s one dish I could happily eat on its own for the rest of my life, it’s stuffing. I love it in every form, but the very best stuffing starts with a mixture of breads—each bringing its own texture and flavor to create the perfect bite. Cornbread offers a sweet, grainy warmth; brioche adds rich, buttery decadence; and country white provides the ideal neutral base to tie everything together.
Once your bread is dried and ready, the fun begins. Choose whether your stuffing will lean sweet, with ingredients like dried cherries or cranberries, or savory, with additions such as walnuts, garlic, or cheese. Be sure to cook your vegetables until they’re soft and flavorful—they won’t soften much more in the oven.
Finally, a generous pour of good stock brings everything together, giving your stuffing deep flavor and that perfect, cozy moisture. This recipe is all about building layers of taste and texture, and it’s guaranteed to become the side dish everyone reaches for first.
Directions
Preheat oven to 350°F. Spread corn bread, brioche, and white bread on two baking sheets. Bake 5 to 10 minutes or until dry and slightly toasted but not browned; set aside.
Heat butter and olive oil over medium-high heat in a large sauté pan. Add celery, onions, shallots and salt to the sauté pan. Cook 10 minutes or until tender.
Add dried bread cubes, vegetable mixture, chicken stock, parsley, chives, sage, and cracked pepper to a bowl. Toss and combine.
Coat 3-quart baking dish with nonstick spray. Transfer stuffing mixture to baking dish. Bake, uncovered, 20 minutes, or until heated through and top is crisp.
Ingredients
4 cups corn bread, cut in 1/2-inch cubes
4 cups brioche, cut in 1/2-inch cubes
4 cups white bread, cut in 1/2-inch cubes
1/4 cup butter
2 tablespoons olive oil
3 cups finely chopped celery
1 cup finely chopped onion
8 small shallots, finely chopped (3/4 cup)
1 teaspoon salt
1 cup unsalted chicken stock
1/2 cup chopped fresh flat-leaf Italian parsley
1/4 cup minced fresh chives
2 teaspoons minced fresh sage
1/2 teaspoon cracked black pepper
Nonstick cooking spray
