Traditional Thanksgiving stuffing
The best way to make stuffing is by first drying out your desired bread. Cornbread for a sweet grainy texture, brioche for a rich buttery flavor, country white for a filler and so forth. Then depending on what you’re serving, decide whether you want your stuffing to be sweet (dried cherries, dried cranberries, etc) or savory (walnuts, garlic, cheeses, etc.). Next make sure you cook your vegetables for the stuffing until they are soft and palatable, their consistency won’t change even though you will be cooking the stuffing again. Lastly add a delicious stock to your stuffing to give it another layer of flavor and moist consistency.
Traditional Corn Bread Servings 6-8
On a large cookie sheet place the brioche and cornbread. Dry the bread out in a 300-degree oven for 10-15 minutes.
In a large sauté pan heat up a tablespoon of olive oil and sauté the onions, celery and garlic. Season with salt.
Place the corn bread and brioche in a large bowl and toss with the chicken stock, herbs, orange zest, garlic, onions and celery.
Season with salt and pepper and place into a baking dish that has been sprayed with nonstick baking spray and then bake until the stuffing is golden brown on top, around 20 minutes.