The Best Basic Stuffing
Recipe type: Thanksgiving side
  • 1 large loaf cornbread (I use two Jiffy boxes)
  • 1 loaf French Baguette
  • 1 large onion, diced
  • 5 stalks celery, thinly sliced
  • 1/2 bunch parsley, chopped
  • 1 stick of butter
  • 6 cups chicken stock
  • 1/2 tsp dried basil
  • 1/2 tsp ground thyme
  • 1 tbsp fresh Rosemary, minced
  • salt and pepper
  1. Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 12-24 hours.
  2. Melt the butter in a large skillet. Add the onions and celery and cook for 6-7 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir. Bring to a simmer then turn off heat.
  3. Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed. (I typically use 3/4ths of the liquid, but depends on how dry the bread is.)
  4. Pour the dressing into a large casserole pan. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Best served hot out of the oven!
Recipe by StyleBlueprint at