How to Cook Tasty Half and Half Dressing/Stuffing

How to Cook Tasty Half and Half Dressing/Stuffing Delicious, fresh and tasty.

Half and Half Dressing/Stuffing. Dressing/stuffing is essentially a savory bread pudding, and there's about a million different ways to make it. I call this half and half dressing because it's half "traditional", half cornbread. It's the way we came to a dressing compromise in our house.

I call this half and half dressing because it's half "traditional", half cornbread.

It's the way we came to a dressing compromise in our house.

Pour broth mixture over the bread and toss to coat thoroughly.

You can have Half and Half Dressing/Stuffing using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Half and Half Dressing/Stuffing

1. It’s 1 of large loaf Italian bread - cut to 1" cubes and dried in oven.

2. You need 1/2 of a 9x13"pan of cornbread - cut to 1" cubes, toasted in oven.

3. You need 1 stick of unsalted butter.

4. Prepare 4 of large ribs celery - chopped to just over 1/4" pieces.

5. Prepare 2 of medium onions - chopped to just over 1/4" pieces.

6. You need 6 cups of low sodium chicken broth.

7. It’s 3 of whole eggs.

8. It’s 1 tbs of dried parsley.

9. It’s 2 tsp of poultry seasoning - divided.

10. Prepare 1/2 tsp of salt.

11. You need 1/2 tsp of black pepper.

Heat a large skillet over medium-high heat.

I have made it several times since finding it on AllRecipe.

The only thing I change is I mix half of the stuffing mix into the squash mixture and sprinkle the other half along with some shredded cheese on top of the casserole.

The stuffing mix gives the casserole a nice flavor.

Half and Half Dressing/Stuffing step by step

1. Preheat oven to 375°F. Spray a 9x13" baking dish with nonstick spray. Set aside. Your breads should be prepared ahead of time (see notes at end for helpful tips)..

2. Place bread and cornbread in a very large bowl. Toss to combine. In a separate, small bowl beat eggs together with 1 tsp poultry seasoning, salt, and pepper. Set both bowls aside..

3. Melt butter in a large sautée pan over medium heat. Add celery and onion. Sweat veggies until crisp-tender, stirring often. About 10 minutes. Stir in 1 tsp poultry seasoning and dried parsley. Cook 1 minute more..

4. When veggies are done add to bread in bowl. Add half of chicken broth and stir to combine until breads begin to moisten slightly..

5. Add egg mixture and remaining chicken broth to bowl. Stir to thoroughly combine. The bread should be getting very mushy and breaking down. This is good, but do not over stir to a paste consistency..

6. Let sit at room temp 10 minutes for excess broth to absorb into bread as much as possible. Stir once more to ensure all bread is moistened evenly. Pour mixture into prepared baking dish and spread out evenly. Cover with aluminum foil, sealing edges tightly..

7. Place in oven. Bake 90 minutes. Remove foil. Bake an additional 20 minutes to crisp up the top. Let rest 15 minutes before serving. Enjoy!.

8. See notes below ⤵.

9. To dry/toast bread in the oven. Preheat oven to 200°F. Spread bread out in an even layer on a foil lined baking sheet. To simply dry place in oven until bread is hard and crumbly, about 30-45 minutes. To toast leave in until golden brown..

I use cornbread or chicken stuffing.

Southern Cornbread Dressing is my favorite traditional dressing/stuffing recipe.

I always make this for Thanksgiving.

I use my homemade cornbread recipe and another bread, usually Italian or sourdough as the base of the stuffing..

Recently, I learned that I had possibly been using the term "stuffing" wrong my entire life, as I started seeing recipes for Thanksgiving dressing with corresponding photos of stuffing.