| Level: | Easy |
| Total: | 1 day 1 hr 30 min |
| Prep: | 20 min |
| Inactive: | 1 day |
| Cook: | 1 hr 10 min |
| Yield: | 8 servings |
Ingredients
- 1/2 loaf sourdough bread
- 1/2 loaf rye bread
- 4 tablespoons unsalted butter plus more for greasing
- 1 cup frozen chopped onions
- 3 stalks celery, chopped
- 2 medium carrots, chopped
- Kosher salt and freshly ground black pepper
- 1 (14-ounce) bag cornbread stuffing
- 2 cups chicken broth
- 1 cup turkey gravy
- 2 large eggs, beaten
- 1 tablespoon poultry seasoning
- 1/2 cup grated Parmesan
Instructions
- Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).
- In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let cool a bit.
- Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
- Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems to dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 394 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 70 mg |
| Sodium | 990 mg |
Reviews
Made this last year everyone loved it! I was asked to make it again this year.
I simplified it a bit by using pre-packaged unseasoned stuffing cubes. I did also add 1 box Stove Top stuffing mix. Everything else I did the same, gravy, turkey stock, veggies and seasonings. Put in slow cooker for 4 hours on low. Turned out fabulous! Freed up the oven using the slow cooker!
Really good! I normally make a sausage dressing ( not stuffing, this does not go in the bird! ) I left out the cheese, added some mushrooms. Put in slow cooker to free up my oven..30 minutes on high, four hours on low. I added a bit more pepper. A keeper.
This deserves much higher marks than some have given it. While i, like most modified the recipe a bit, leaving out the cheese. The fact that some suggested using sour dough in stuffing is brilliant and makes the dish really shine. I made if for my staff for a little pre Thanksgiving lunch and none of the huge tin made it to the actual meal as person after person crept in to sneak a “taste”. Some tips from my experience are: Add as much chicken broth as you need to in order to make sure it moist enough, and add some stove top mix into the mix as it has some great familiar tastes that ensure your stuffing will be a hit. THANKS!!
Ick. Parmesan cheese doesn’t belong on stuffing.
Super easy and delicious! My mom taught me to make a recipe by the instructions the first time and I did. After lots of praise at Thanksgiving the family weighed in with how they would like it changed next time. We all like bread crumbs rather than chunks so I will process the stale bread. Actually the suggestion was to leave in the sourdough and eliminate the rye. I will grate the carrots, and make it a bit more moist.
I made this stuffing on Sunday for an early Thanksgiving Turkey dinner for the in-laws. I followed the receipe exactly and it turned out great and everyone loved it. This recipe is a keeper=)