Traditional Thanksgiving stuffing

Servings: 8 servings

The best way to make stuffing is by first drying out your desired bread. Cornbread for a sweet grainy texture, brioche for a rich buttery flavor, country white for a filler and so forth. Then depending on what you’re serving, decide whether you want your stuffing to be sweet (dried cherries, dried cranberries, etc) or savory (walnuts, garlic, cheeses, etc.). Next make sure you cook your vegetables for the stuffing until they are soft and palatable, their consistency won’t change even though you will be cooking the stuffing again. Lastly add a delicious stock to your stuffing to give it another layer of flavor and moist consistency.




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.

In very large skillet heat butter and olive oil over medium-high heat. Add celery, onions, shallots and salt to skillet. Cook 10 minutes or until tender.

In very large bowl combine bread cubes, vegetable mixture, chicken stock, parsley, chives, sage, and cracked pepper. Toss to 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. Makes 12 servings.


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