Recipe of Speedy Half and Half Dressing/Stuffing

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, half and half dressing/stuffing. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Half and Half Dressing/Stuffing is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Half and Half Dressing/Stuffing is something which I have loved my entire life. They’re fine and they look fantastic.

Dressing/stuffing is essentially a savory bread pudding, and there's about a million different ways to make it. I call this half and half dressing because it's half "traditional", half cornbread. It's the way we came to a dressing compromise in our house. We hope you got benefit from reading it, now let's go back to half and half dressing/stuffing recipe.

To begin with this particular recipe, we must prepare a few components. You can have half and half dressing/stuffing using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Half and Half Dressing/Stuffing:

1. Make ready 1 large loaf Italian bread - cut to 1" cubes and dried in oven
2. Get 1/2 a 9x13"pan of cornbread - cut to 1" cubes, toasted in oven
3. Take 1 stick unsalted butter
4. Get 4 large ribs celery - chopped to just over 1/4" pieces
5. Prepare 2 medium onions - chopped to just over 1/4" pieces
6. Get 6 cups low sodium chicken broth
7. Make ready 3 whole eggs
8. Get 1 tbs dried parsley
9. Get 2 tsp poultry seasoning - divided
10. Make ready 1/2 tsp salt
11. Take 1/2 tsp black pepper

Whisk together the chicken stock, half and half and egg. Pour the mixture over the cornbread. Add the sausage as well as the vegetable mixture and fold the ingredients together. Cover with plastic wrap and allow the ingredients to chill in the refrigerator for one hour.

Instructions to make Half and Half Dressing/Stuffing:

1. Preheat oven to 375°F. Spray a 9x13" baking dish with nonstick spray. Set aside. Your breads should be prepared ahead of time (see notes at end for helpful tips).
2. Place bread and cornbread in a very large bowl. Toss to combine. In a separate, small bowl beat eggs together with 1 tsp poultry seasoning, salt, and pepper. Set both bowls aside.
3. Melt butter in a large sautée pan over medium heat. Add celery and onion. Sweat veggies until crisp-tender, stirring often. About 10 minutes. Stir in 1 tsp poultry seasoning and dried parsley. Cook 1 minute more.
4. When veggies are done add to bread in bowl. Add half of chicken broth and stir to combine until breads begin to moisten slightly.
5. Add egg mixture and remaining chicken broth to bowl. Stir to thoroughly combine. The bread should be getting very mushy and breaking down. This is good, but do not over stir to a paste consistency.
6. Let sit at room temp 10 minutes for excess broth to absorb into bread as much as possible. Stir once more to ensure all bread is moistened evenly. Pour mixture into prepared baking dish and spread out evenly. Cover with aluminum foil, sealing edges tightly.
7. Place in oven. Bake 90 minutes. Remove foil. Bake an additional 20 minutes to crisp up the top. Let rest 15 minutes before serving. Enjoy!
8. See notes below ⤵
9. To dry/toast bread in the oven. Preheat oven to 200°F. Spread bread out in an even layer on a foil lined baking sheet. To simply dry place in oven until bread is hard and crumbly, about 30-45 minutes. To toast leave in until golden brown.

Add the sausage as well as the vegetable mixture and fold the ingredients together. Cover with plastic wrap and allow the ingredients to chill in the refrigerator for one hour. This will help keep the dressing moist and delicious when reheating. Classic bread stuffing recipe for your Thanksgiving or Christmas turkey, with an easy oven-baked stuffing option, as well. With Canadian Thanksgiving in just a few days and being in full-on preparation mode, I thought I'd share the classic bread stuffing recipe I've used for many years.

So that’s going to wrap this up for this special food half and half dressing/stuffing recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!