Stuffing is definitely my most favorite Thanksgiving side dish. I don't know why we don't make stuffing more often beyond the holidays, its delicious and hearty and goes with just about anything. This recipe combines buttermilk biscuits and cornbread to make the best Thanksgiving stuffing I've made so far. I've even had several people tell me they don't like stuffing but they like this recipe! The flavors are traditional, just onion, celery, and herbs, which makes it very versatile and appeals to a wide variety of tastes. If you have any leftover the next day it's incredibly good topped with some gravy and a fried egg.
1 recipe Buttermilk Biscuits
For the cornbread -
3/4 cup flour
3/4 cup corn meal
1tsp baking powder
1/4 cup sugar
1/2 tsp kosher salt
2 eggs
1 stick unsalted butter - melted
3/4 cup buttermilk
For the stuffing -
1 stick butter
4 stalks celery - diced
1 medium onion - diced
1/2 tsp salt
2 Tbsp rosemary - chopped
2 Tbsp Sage - chopped
3 sprigs thyme
2 cups chicken stock
2 eggs
One day ahead prepare the biscuits according to the directions. Tear them into 1/2 - 1 inch pieces and place on a baking sheet.
Also a day ahead, make the cornbread. Preheat the oven to 375. Combine the flour, cornmeal, sugar, salt and baking powder in a large bowl. Melt the butter in a small bowl. Let the butter cool slightly then whisk in the buttermilk. add the buttermilk/butter mixture to the dry ingredients. Stir to combine. Add the eggs one at a time and mix well. Spray a 9 inch cake pan with cooking spray, scrape the batter into the pan. Bake for 20 - 25 minutes until golden brown and a toothpick comes out clean. Let the cornbread cool then tear into pieces like the biscuits. Place the pieces on a baking sheet with the biscuits. Let the biscuit and cornbread pieces sit out for a day uncovered so they dry out a bit.
To make the stuffing, preheat the oven to 375. combine the cornbread and biscuit pieces in a large bowl. Melt the butter in a large skillet or sauté pan. Add the onions, celery, and thyme sprigs and sauté until they are translucent and starting to soften. Add the rosemary and sage and cook for 5 more minutes. Remove the thyme springs then add the celery and onions to the bowl with the biscuits and cornbread. Stir to combine. In a small bowl whisk together the chicken stock and 2 eggs. Pour the broth over the biscuit mixture and stir gently until everything is evenly moistened. Transfer the stuffing to a 9x13 baking dish. Cover with foil and bake for 35 minutes. Remove the foil and bake for another 15 minutes until the top is nicely browned.
Serves 10
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