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Author Notes: Classic Turkey Stuffing with homemade cornbread, Asiago foccacia, & artisan whole wheat. —Holly
- 12 ounces Artisan whole wheat bread or similar dried and cut up into 1x2 inch pieces
- 7 ounces Asiago foccacia bread cubed into 1-nich pieces and dried
- 11 ounces cornbread cubed into 1-nich pieces and dried
- 1 large onion, finely chopped
- 15 leaves fresh sage finely diced
- 1/2 cup butter, melted
- 1 teaspoon salt & pepper
- 2 eggs, beaten
- 2 cups turkey stock or turkey drippings
- 2 cups chicken stock
- This recipe works best if you thoroughly dry out all the bread for at least 24-48 hours before cooking. Cut the bread into 11/2 inch cubes and place on baking sheets on the counter until completely dry, firm and crunchy. If you need to speed things up you can dry the bread on cookie sheets in a 350 degree oven for 15-20 minutes as long as you keep a close eye on it so it doesn't burn.
- Preheat the oven to 350 degrees.
- In a large bowl combine the dried bread, celery, onion, sage, salt and pepper.
- In a separate small bowl, combine butter, turkey drippings, stock and gentle stir into the bread mixture. You want all the bread to be moist but still leaving some of the cubes intact.
- Next, add the beaten eggs to the stuffing mixture and fold the mixture together.
- Liberally spray a 9" X 13" dish with cooking spray, then add the stuffing mixture.
- Cover with foil and bake 45 minutes. Remove foil and bake another 15 minutes, until golden brown on top but still moist in the center.