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This recipe makes a large batch of cornbread dressing perfect for serving a Thanksgiving crowd
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Rate this recipe here from votes Best Make Ahead Stuffing Ingredients The Basics 16 slices bread, Note 1 1 cup chicken stock or broth, Note 2 (or more if needed) Vegetable Mixture 1/2 cup butter 1 stick (or neutral olive oil /canola oil) 1 large sweet onion (or 2 medium) 3 cloves garlic, finely chopped 3 stalks of celery 1 cup chopped red peppers and/or mushrooms (optional) Seasonings 1 teaspoon dried thyme 2 teaspoon ground poultry seasoning, Note 3 (or more to taste) 1/2 teaspoon black pepper 1 teaspoon salt or to taste (or more) depends on saltiness of broth used Great optional add-ins (I use all) 8 ounces one small can water chestnuts, drained and chopped 2 hot dogs of cooked sausage any kind, cut into 1/2 inch/1.27 cm pieces adds a nice smoky flavor 1 apple, cored and chopped, skin on 1/2 cup chopped parsley 3 tablespoons extra butter or drippings from turkey or less if you prefer Instructions PREPARE BREAD CUBES: Toast bread slices in 300F/149C oven for 20-30 minutes until crsip all the way through and nicely browned
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