Stuffing is one of my favorite parts of Thanksgiving. I love combining it with my mashed potatoes and my all time favorite, peas. However, the way most people make stuffing is just wrong; people are so stuck in the classic Thanksgiving recipes! I mean, come on people, you must put your sweet potato and marshmallow recipe to rest and your crunchy onion green beans in the cupboard. It is time to bring out recipes that are refreshingly delicious, made with quality ingredients! This yummy stuffing is just that! It is made with several of my favorite ingredients, including white wine, garlic, and parsley! Happy cooking and Thanksgiving friends!
You will need:
1, 9’13 pans worth of cornbread
2 cups of french bread
1 stick of butter plus 3 tablespoons
1 cup of chopped fennel
4 celery stalks chopped
8 green onions chopped
4 medium garlic cloves chopped
1 tablespoon thyme
3 tablespoons fresh chopped parsley
1 tablespoon chopped oregano
1/2 tablespoon chopped sage, [fresh or not]
1/2 cup of white wine
2 cups of veggie broth [chicken if you prefer that]
Fresh ground pepper and kosher salt
Start by pre making cornbread in a standard 9’13 inch pan. I used the box from Trader Joes however if you want to make your own that would be even better!
Put your corn bread and about 2 cups of cut up french bread on a cookie sheet. Bake at 300˚ for about 40 minutes until the bread starts to dry out.
In a large sauce pan melt 1 stick of butter.
Once the butter is melted add 4 celery stocks, 1 cup of fennel, 8 green onions and 4 medium garlic cloves.
After these ingredients have been cooking for about 10 minutes add 1/2 cup of white wine. Cook for about 15 minutes until the wine has cooked out.
Butt your 9’13 inch pan thoroughly then add the cornbread and french bread.
Add 1 tablespoon of thyme.
Add 3 tablespoons chopped fresh parsley.
Add 1 tablespoon chopped fresh oregano.
Add 1/2 tablespoon of sage.
Add 2 cups of veggie stalk.
Ground fresh pepper and a few pinches of sea salt.
Add 3 tablespoons of cubed butter. Cover with tinfoil and bake for 30 minutes. Remove tinfoil and bake for an additional 20-30 minutes. Enjoy!