Unfortunately my supermarket was out of cornbread so I had to make this with just hearty white bread. I think the cornbread would have added a whole other dimension to this stuffing and next year I'll either make my own or go out of my way to buy some. This was good, but I can only imagine how much better it'll be with the cornbread.
Thanksgiving Stuffing
Adapted from Pioneer Woman
2 loaves hearty bread
1 stick butter
1 medium onion, diced
2 cups celery, chopped
4 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon thyme
2 teaspoons (to 3 Teaspoons) fresh rosemary, chopped
1/4 cup fresh parsley, chopped
Salt and pepper
Chop bread into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.
Heat a large skillet over medium heat and add butter. When it�s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it�s cooking chop up any fresh herbs you will be using.
Add 4 cups of chicken broth and bring to a boil. Add 1/2 teaspoon of basil, 1/2 teaspoon of thyme, a few teaspoons of fresh chopped rosemary and 1/4 cup chopped fresh parsley. Stir until combined.
Place dried bread cubes into a large bowl. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don�t want to over-salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.
Butter a large baking dish. Add stuffing and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.
Make Ahead - The bread should be air-dried at least 24 hours ahead so it has plenty of time to stale. Cook the veggies the night before and put the stuffing in a greased baking dish, covered with plastic wrap and stored in the fridge. Moisten with additional chicken stock before baking.
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