Bringing Life

Tag: side dish

  • Classic Bread Stuffing

    Classic Bread Stuffing

    a casserole dish of bread stuffing

    Serves: 8–10 | Prep Time: 25 min | Bake Time: 35–40 min

    🧂 Ingredients

    • 12 cups cubed day-old bread (white, French, or country-style)
    • 1 cup (2 sticks) butter
    • 1 large onion, finely chopped
    • 3–4 celery stalks, chopped
    • 2 tsp salt
    • 1 tsp black pepper
    • 1½ tsp dried sage
    • 1 tsp dried thyme
    • 1 tsp dried parsley
    • 2½–3 cups chicken or turkey broth (depending on how moist you like it)
    • 2 large eggs, beaten

    🔪 Instructions

    1. Prep the bread.
      Cut bread into cubes and let it dry overnight, or toast on baking sheets at 300°F for 15–20 minutes until lightly crisp.
    2. Cook the vegetables.
      In a large skillet, melt butter over medium heat. Add onion and celery; cook until soft and fragrant, about 8–10 minutes.
    3. Combine.
      In a large bowl, toss bread cubes with the cooked vegetables, salt, pepper, and herbs.
    4. Add broth and eggs.
      Pour in broth and beaten eggs, gently stirring until evenly moistened.
    5. Bake.
      Spoon into a greased 9×13 baking dish and bake uncovered at 350°F for 35–40 minutes, until golden and crisp on top but tender inside.

    💡 Tips

    • For extra flavor, use part chicken broth and part pan drippings from your turkey.
    • Want it heartier? Add ½ pound browned sausage or diced apples for a festive twist.
    • If you prefer softer stuffing, cover loosely with foil for the first 25 minutes.

    🕯️ Bringing Life Note

    This is the stuffing that smells like the holidays — buttery, savory, and comforting in the best possible way. It’s the perfect partner for roasted turkey, gravy, and every cozy family meal that comes with them.

  • Classic Cornbread Stuffing

    Classic Cornbread Stuffing

    a casserole dish of cornbread stuffing

    Serves: 8–10 | Prep Time: 20 min | Bake Time: 35–40 min

    🧂 Ingredients

    • 8 cups day-old cornbread, cubed (about one 9×13 pan)
    • 1 medium onion, finely chopped
    • 3 celery stalks, chopped
    • ½ cup (1 stick) butter
    • 1 tsp salt
    • ½ tsp black pepper
    • 1½ tsp dried sage
    • 1 tsp dried thyme
    • 1 tsp dried parsley
    • 2 cups chicken or turkey broth (more if you like it moister)
    • 2 large eggs, beaten

    🔪 Instructions

    1. Prep the cornbread.
      Cut your cornbread into cubes and let it dry overnight, or toast it in a 300°F oven for 15–20 minutes until lightly crisp.
    2. Sauté the vegetables.
      In a large skillet, melt butter over medium heat. Add onion and celery; cook until soft and fragrant, about 8–10 minutes.
    3. Combine.
      In a large bowl, gently toss cornbread with cooked vegetables, salt, pepper, and herbs.
    4. Add liquids.
      Pour in broth and beaten eggs, stirring gently until evenly moistened but not soggy.
    5. Bake.
      Transfer to a greased 9×13 baking dish. Bake uncovered at 350°F for 35–40 minutes, until the top is golden and slightly crisp.

    💡 Tips

    • Use homemade cornbread for best texture (not sweet or cakey).
    • For a heartier version, add ½ pound of cooked sausage or diced apples and cranberries.
    • If you like softer stuffing, cover it loosely with foil for the first 25 minutes.

    🕯️ Bringing Life Note

    Cornbread stuffing tastes like home — buttery edges, savory herbs, and that golden top that smells like Thanksgiving. Simple ingredients, no shortcuts, just good food the way it’s meant to be shared.