Let’s talk about the soul of the holiday table. For me, it has always been the stuffing. It’s that one dish that brings everything together, a warm and savory hug on a plate. I have fond memories of my grandmother’s kitchen, filled with the aroma of sage and baking bread. Boxed stuffing just can’t compare to that feeling.
This recipe is my tribute to those memories, but with a little twist. It uses a mix of cornbread and crusty french bread for a truly special texture and flavor. If you’re searching for amazing Stuffing Recipes, you have come to the right place. It’s simple, comforting, and absolutely delicious.
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Why You’ll Love This Recipe
There are so many reasons to adore this recipe. First, the combination of two types of bread is a real winner. The cornbread offers a slightly sweet, crumbly texture, while the french bread provides a sturdy, chewy bite. Together, they create a wonderful balance.
The flavor is another major highlight. We use plenty of butter, fresh herbs like rosemary and parsley, and sautéed onions and celery. This creates a rich, aromatic base that makes the entire dish taste like home. It’s one of those Traditional Stuffing Recipes that everyone will ask for year after year.
Finally, it’s all about that texture. The top gets beautifully golden and crisp in the oven, while the inside stays moist and tender. Every bite is a delightful contrast. This is more than just a side dish; it’s a star attraction.
Ingredients
The key to great stuffing is using quality ingredients. Nothing fancy is needed, just good, simple things that pack a lot of flavor. Here is what you will need to gather for one of the best Stuffing Recipes you’ll ever make.
- 1 8×8 pan cornbread, cut into small cubes (about 7 cups dried)
- 1 loaf crusty french bread, cut into small cubes (about 7 cups dried)
- 3/4 cup butter
- 1 medium onion, chopped
- 4 ribs celery, chopped
- 3 to 4 cups low sodium chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 Tablespoon fresh rosemary, chopped
- 1/2 cup fresh chopped parsley, chopped
- Salt and freshly ground black pepper, to taste
A quick note on the bread. Using day old, stale bread is really important. Fresh bread will turn to mush when you add the broth. If you don’t have time to let it sit out, the oven drying method works wonderfully.
Step By Step Instructions
Ready to create some magic? Making this stuffing is a straightforward process. Just follow along, and you’ll have a perfect dish for your feast. This is one of my favorite Stuffing Recipes For Thanksgiving.
Step 1: Dry The Bread
First things first, we need to get that bread ready. Spread your cornbread and french bread cubes onto large baking sheets in a single layer. Let them sit out on the counter for a day or two to dry out naturally. This is the old fashioned way.
In a hurry? No problem. You can dry the bread cubes in the oven. Set it to 250 degrees F and bake for about 30 to 45 minutes. Make sure to toss them every 10 minutes so they dry evenly. You want them stale and hard, not toasted.
Step 2: Preheat The Oven
Once your bread is ready to go, preheat your oven to 350 degrees F. This will ensure it is hot and ready for your beautiful Baked Stuffing when you are done preparing it. Get your 9×13 inch baking dish ready as well.
Step 3: Sauté The Veggies And Herbs
Now for the flavor base. Melt the butter in a large skillet over medium heat. Once it’s melted and shimmering, add the chopped onion and celery. Cook them for a few minutes until they start to soften. Your kitchen will begin to smell amazing.
Next, stir in the dried basil, dried thyme, fresh rosemary, and fresh parsley. Cooking the herbs for a minute with the veggies helps to wake up their flavors. It makes such a difference in the final dish.
Step 4: Combine The Ingredients
Place all of your dried bread cubes into a very large mixing bowl. You’ll need plenty of room to toss everything together. Pour the buttery vegetable and herb mixture directly over the bread cubes. Gently toss to combine everything. Be careful not to crush the bread.
Step 5: Add The Broth
This step is where you control the final texture. Gradually ladle the chicken broth over the bread mixture, about a cup at a time. Toss gently as you go. You want to add just enough broth to moisten everything evenly. You are not trying to soak it.
If you add too much broth, your stuffing will be dense and heavy. The goal is light and fluffy. After adding about 3 cups, give it a taste. You can add more salt, pepper, or herbs if you think it needs it. I find many Stuffing Recipes can be bland, so don’t be shy with seasoning.
Step 6: Bake To Golden Perfection
Pour the mixture into your 9×13 inch baking dish and spread it out evenly. Pop it into your preheated oven and bake for 20 to 25 minutes. You’ll know it’s done when the top is a beautiful golden brown and slightly crispy.
Do you prefer a crispier stuffing? I have a great tip for you. Divide the mixture between two 9×13 inch pans. This creates a thinner layer, which means more surface area gets golden and delicious. This is how you make an exceptional Baked Stuffing.
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. Let the stuffing cool completely to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 4 days.
When you’re ready to enjoy it again, you can reheat it in the oven or microwave. To keep it from drying out, I suggest adding a small splash of chicken broth before reheating. Cover it with foil and bake at 350 degrees F for about 15 minutes, or until warmed through.
Tips
Want to customize your stuffing? Go for it. Adding cooked, crumbled sausage or sautéed mushrooms can add another layer of savory flavor. Some people even like to add chopped pecans or dried cranberries for a sweet and nutty twist. These are some versatile Stuffing Recipes.
You can also prepare parts of this dish ahead of time to make your holiday cooking less stressful. Dry the bread cubes a few days in advance. You can also chop the vegetables and herbs the day before and store them in the fridge. This makes assembly quick and easy.
The choice of bread is flexible. While I love the cornbread and french bread combo, you could use sourdough, challah, or any other sturdy, crusty bread you enjoy. The key is to ensure it’s properly dried out. This is one of the most important parts of Traditional Stuffing Recipes.
Conclusion
There you have it. A simple, classic, and incredibly flavorful stuffing that is sure to be a hit. It’s the kind of dish that creates memories and becomes a tradition. I truly believe that homemade is the only way to go when it comes to stuffing, and this recipe proves it.
I hope you and your family enjoy these Stuffing Recipes as much as mine does. It’s a wonderful addition to any festive meal, bringing warmth and comfort to the table. Happy cooking!
FAQ
Can I Make This Stuffing Ahead Of Time?
Yes, absolutely. To make it ahead, you can assemble the entire dish up to the point of baking. Cover it tightly and refrigerate for up to 24 hours. When you are ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed. You may need to add 5 to 10 extra minutes of baking time.
What Kind Of Cornbread Should I Use?
A simple, savory cornbread works best. I use my own buttermilk cornbread recipe, but any sturdy, not too sweet cornbread will do. Avoid the very sweet, cake like varieties, as they can make the stuffing’s flavor profile a bit off. A box mix like Jiffy can work in a pinch.
My Stuffing Is Too Dry Or Too Mushy, What Did I Do Wrong?
This almost always comes down to the amount of broth. If it’s too dry, you likely didn’t add enough liquid. You can fix this by drizzling a little more warm broth over it before serving. If it’s too mushy, too much broth was added, or the bread wasn’t dry enough to start. Adding liquid gradually is the best way to avoid this.
Can I Add Meat Like Sausage To This Recipe?
Of course. Adding about one pound of cooked, crumbled breakfast sausage is a very popular variation for many Stuffing Recipes For Thanksgiving. Simply cook the sausage, drain the fat, and mix it in with the bread cubes before adding the broth. It adds a wonderful depth of flavor.
Classic Homemade Stuffing
This classic homemade stuffing recipe blends cornbread and crusty french bread with savory butter, fresh herbs, and sautéed vegetables for a comforting, flavorful side dish that will become a holiday tradition.
Requirements
Ingredients
Instructions
- Spread your cornbread and french bread cubes onto large baking sheets in a single layer. Let them sit out on the counter for a day or two to dry out naturally. If in a hurry, dry the bread cubes in an oven at 250°F for 30-45 minutes, tossing every 10 minutes, until stale and hard.
- Once your bread is ready, preheat your oven to 350°F. Get your 9×13 inch baking dish ready.
- Melt the butter in a large skillet over medium heat. Add the chopped onion and celery; cook for a few minutes until they start to soften.
- Stir in the dried basil, dried thyme, fresh rosemary, and fresh parsley. Cook the herbs for one minute with the veggies to wake up their flavors.
- Place all of your dried bread cubes into a very large mixing bowl. Pour the buttery vegetable and herb mixture directly over the bread cubes. Gently toss to combine everything, being careful not to crush the bread.
- Gradually ladle the chicken broth over the bread mixture, about a cup at a time, tossing gently as you go. Add just enough broth to moisten everything evenly. Taste and add more salt, pepper, or herbs if needed.
- Pour the mixture into your 9×13 inch baking dish and spread it out evenly. Bake for 20 to 25 minutes, until the top is golden brown and slightly crispy. For crispier stuffing, divide the mixture between two 9×13 inch pans.
Notes
Using day-old, stale bread is important; fresh bread will become mushy. If you don’t have time to let it sit out, oven-drying works well.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat leftovers in the oven or microwave, adding a splash of chicken broth and covering with foil to prevent drying.
Customize by adding cooked, crumbled sausage, sautéed mushrooms, chopped pecans, or dried cranberries.
Prepare components ahead: dry bread cubes days in advance, chop vegetables and herbs the day before and store in the fridge.
Flexible bread choice: sourdough, challah, or any sturdy, crusty bread works, but ensure it’s properly dried out.
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