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Yield:
10 - 12 servings
- 6
cups French bread (not sourdough), diced into 1-inch pieces
-
6 cups corn bread
-
2/3cup unsalted butter
-
2 cups celery, diced into ¼-inch pieces
-
2 cups yellow onions, diced into ¼-inch pieces
- ½
cup green peppers, diced into ¼-inch pieces
-
2 cups fresh creamed corn
-
1/3cup Italian flat leaf parsley, chopped
-
2 Tablespoons fresh sage, chopped
-
1 Tablespoon fresh marjoram, chopped
-
2 Tablespoons fresh chives, chopped
-
2 teaspoons kosher salt
-
3 whole eggs
- ½
Tablespoon freshly cracked black pepper
-
1 ½ cups turkey or chicken stock
Preheat
your oven to 250ºF. Place the diced bread on a baking sheet
and place in the oven for 20 minutes to dry and lightly toast. Remove
from the oven and place in a large mixing bowl.
Melt
½ cup of butter in a large sauté pan over medium heat.
Add the celery, onions and green peppers. Sauté for 4 to
5 minutes. Pour over the bread and mix. Add the creamed corn, herbs,
salt and pepper. Mix well. Combine the stock and egg, mix thoroughly
and add to the stuffing. Chill thoroughly before using. If you don't
want to stuff the bird, butter a casserole dish and pour a little
turkey stock on the bottom and pour the stuffing into the dish.
Bake, covered at 350º F for approximately 1 hour or until done.
If you like your stuffing a little crispy on top, leave uncovered
for the last 15 minutes.
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