Every traditional Thanksgiving dinner must include stuffing. I know that cooking Thanksgiving dinner is a feat in and of itself, but I beg you not to grab that box of instant stuffing mix off the grocery shelf. Wow your entire family with this delicious stuffing recipe from The Pioneer Woman. It is by far my favorite stuffing recipe I have ever made.
- 1 loaf of cornbread
- 1 loaf of Italian bread (ciabatta)
- 1 loaf of French bread
- 1 large onion, diced
- 5 stalks celery, diced
- ½ bunch parsley, chopped
- ½ cup butter (1 stick)
- 6 cups low-sodium chicken broth, more if needed for moisture
- ½ teaspoon dried basil
- ½ teaspoon ground thyme
- 1 tablespoon fresh rosemary, finely minced
- Salt and pepper
- Cut all of the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they’re dry and crisp.
- Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.
- Put all of the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as your go until the dressing has the moisture level you want. Taste and add more seasonings as needed.
- Pour the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20-30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with turkey and gravy!