Thanksgiving Stuffing

In our house for Thanksgiving, it is stuffing and not dressing. This has been a family recipe for years. We have made variations on this that include adding sausage or raisins but the base recipe is the same every time.

For the french bread, I just buy a store loaf. The cornbread recipe is the standard Alber's recipe on the box with 1/2 of the normal amount of sugar. You don't want sweet cornbread for this.

Ingredients

• 1 large loaf crusty french bread slightly stale
• 1 batch cornbread (with 1/2 normal amount of sugar) already cooled
• 2 yellow onions
• 2 bunches celery
• 2 sticks of salted butter
• Salt 
• Pepper
• 2 eggs
• 1-2 cartons of chicken stock
• Fresh poultry herb pack (Rosemary, Sage, Thyme)

Directions

1. Dice celery and onion.
2. In a frying pan on medium, combine the onion, celery, and butter. Salt mixture. Stir occasionally until the onion just begins to caramelize.
3. While sauteing the vegetables begin preparing the herbs by remove stems and cutting them into smaller pieces. How much you use depends on how much you have and the seasoning you like in your stuffing. Smell is really important here.
4. Crumble the cornbread in a very large bowl and add the herbs
5. Blitz in a food processor the french bread and combine that in the bowl with crumbled corn bread and herbs.
6. Add onion/celery mixture and mix well.
7. In a separate container mix the eggs well until frothy and then add to the mixture, quickly incorporating.
8. Add chicken stock mixing well until the stuffing is beginning to clump nicely.
9. Put into a pan and cover with foil.
10. Bake at 350 degrees for 30-40 minutes.