Ingredients:

  • 1 lb high-quality white bread, cut into 1-inch cubes
  • 0.5 lb cornbread, crumbled
  • 1 cup unsalted butter
  • 2 cups yellow onion, finely diced
  • 1.5 cups celery, thinly sliced
  • 3 cloves garlic, minced
  • 3 cups low sodium turkey stock
  • 2 large eggs, beaten
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp fresh sage, minced
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary, minced
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 300°F (150°C). Spread the white bread cubes on a large baking sheet and toast for 15 minutes until they feel dry and firm. Note: This prevents the bread from turning to mush when the liquid is added.
  2. In a large skillet, melt 1 cup of unsalted butter over medium heat. Add the 2 cups of onions and 1.5 cups of celery.
  3. Sauté the vegetables for about 8 to 10 minutes until they are soft and the onions are clear.
  4. Stir in the 3 minced garlic cloves and cook for 1 minute until you smell that distinct toasted aroma.
  5. Stir the fresh parsley, sage, thyme, rosemary, salt, and pepper into the butter mixture. Remove from heat.
  6. In your largest bowl, toss the dried white bread cubes with the 0.5 lb of crumbled cornbread.
  7. In a separate bowl, whisk the 3 cups of turkey stock with the 2 beaten eggs.
  8. Pour the butter and vegetable mixture over the bread, then slowly add the stock mixture. Toss gently until the liquid is fully absorbed.
  9. Increase oven heat to 350°F (180°C). Transfer the mixture to a greased 9x13 dish. Cover with foil and bake for 20 minutes.
  10. Remove the foil and bake for another 25 minutes until the top is golden brown and crackling.