Nov 21, 2011

The Best Stuffing Recipe-Make Ahead

I spent 23 years hating stuffing. I always thought it smelled good, but the taste was disgusting! When I met Brett, that all changed since I had cornbread stuffing for the first time. I now love this recipe for stuffing! Why couldn't someone have made this for me before? With Thanksgiving jut a few days away, I thought I would post it and I hope you'll try it out.

Cornbread Dressing
2 boxes of Mrs. Cubbison's cornbread dressing
4 sticks of butter
3 cups of broth
3 1/2 cups chopped celery
2 cups minced onion
2 8oz packages of sliced mushrooms-fresh
1 bunch fresh parsley finely sniped. (I cut it directly into the pan)

1. Melt butter in a large pan-I use my wok.
2. Lightly saute veggies

I throw the butter in the wok and turn in on low.

Then I chop my celery since it takes the longest and add it to the wok.

 Chop onion and add to wok

Add sliced mushroom to the wok

Cut the parsley directly into the wok. This order makes the veggies soft without being too soft.

3. Add dressing and mix-you might need to do this in a huge bowl since it is a lot of ingredients.
4. Add the broth and lightly toss.
5. Grease large pan-I use my lasagna pan since it's the biggest one I have
6. Spoon into pan and cover and refrigerate.

When you make the stuffing, remove from the fridge and bring to room temp before you bake it.

7. Bake covered for 45 minutes in a 325 degree oven.

This is a huge amount of stuffing. I am going to half the recipe this year since we will not have a large crowd. I hope you try it out and love it as much as I do. If you want to make it healthier, I have used 3 sticks of butter and added 1/2 cup of broth. I can't tell the difference, but my heart sure can!

How to Make Broth
Making your own broth is both economical and healthier-try it this year.

1. The day before remove the giblets and neck from the turkey.
2. Bring a large stock pot of salted water to a boil.
3. Simmer neck, giblets, celery tops and leaves, and a small onion for 2 21/2 hours covered.
4. Strain and save liquid for your dressing and gravy the next day.

See how easy it is? You can simmer the broth while you are making the dressing. If you aren't going to be home you can also through everything into a Crock Pot and simmer on high for 3-4 hours. Honestly I normally just throw everything into a Crock Pot no matter what since that means I don't have to watch it.


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