Half and Half Dressing/Stuffing. 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.

Half and Half Dressing/Stuffing 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. Pour broth mixture over the bread and toss to coat thoroughly.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, half and half dressing/stuffing. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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.

Half and Half Dressing/Stuffing is one of the most favored of recent trending foods on earth. It's simple, it is quick, it tastes delicious. It's appreciated by millions daily. Half and Half Dressing/Stuffing is something that I've loved my whole life. They're fine and they look wonderful.

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

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

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

Heat a large skillet over medium-high heat. Southern Cornbread Dressing is my favorite traditional dressing/stuffing recipe. I always make this for Thanksgiving. I use my homemade cornbread recipe and another bread, usually Italian or sourdough as the base of the stuffing..

Steps to make Half and Half Dressing/Stuffing:

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)..
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..
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..
When veggies are done add to bread in bowl. Add half of chicken broth and stir to combine until breads begin to moisten slightly..
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..
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..
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!.
See notes below ⤵.
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..

Recently, I learned that I had possibly been using the term "stuffing" wrong my entire life, as I started seeing recipes for Thanksgiving dressing with corresponding photos of stuffing. Whisk together the chicken stock, half and half and egg. Pour the mixture over the cornbread. It's the lightest of the available cream options in the US and is a good option for adding creaminess to coffee and sauces without the heaviness (and calories) of heavy cream. Scatter bread in a single layer on a rimmed baking sheet.

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