this year my mother had the turkey, stuffing, gravy, and mashed potatoes covered. i was in charge of 3 desserts. i had just recently made my polenta rosemary pound-cake and had a lot left over. therefore, decided to use this bread as my version of cornbread in my traditional cornbread stuffing recipe. by all means, a traditional cornbread will work just fine. the addition of the white wine helps elevate the flavors rather than just using chicken stock. this recipe can definitely be vegetarian by substituting the chicken stock with vegetable stock. this is a nice and savory dressing for those who like going the more traditional route.
this year for thanksgiving, we ended up having 2 excellent stuffings this year. and, plenty of leftovers…
1 pan of cornbread or polenta cornbread
1 loaf of italian or french bread, left out to harden
1/2 c unsalted butter
1 medium yellow onion, chopped
2 c celery, thinly sliced
3 c low sodium chicken broth
1 c dry white wine
1 tsp dried basil
1 tbs fresh thyme, loosely chopped
1 tbs fresh rosemary, chopped
1/2 c flat leaf parsley
cut the cornbread and italian/french loaf into 1 inch cubes and spread them out on wire cooling racks placed on top of 2 baking sheets. this allows them to dry out on both sides. let the breads dry for 24 hours.
melt the butter in a large saute pan over medium high heat. when melted, add the onion and celery and cook for 3-5 minutes until the onions are becoming translucent. add the chicken stock and white wine and bring to a boil. add the basil, thyme, rosemary, and parsley, stir to combine.
in a large bowl, gently place the dried bread and mix to combine. one cup at a time, add the warm broth mixture to the bread, tossing gently as you go. the cornbread will break up a bit, but this is fine. continue to gradually ladle the broth until all the liquid is used and the bread has soaked it up. add salt and pepper if necessary.
place the cornbread stuffing in prepared baking pan(s) (i needed to use a 9×15 as well as an 8 inch square pan in order to use all the stuffing mixture. depends on how much the breads yield. bake at 350 degrees for 30-45 minutes or until golden brown. time may vary depending on breads used as well as the oven. be sure to check the bottom of the stuffing to see if the stuffing is not to moist.