Cornbread and Challah Stuffing from ‘The Chef Next Door’
This recipe is from The Chef Next Door: A Pro Chef’s Recipes for Fun, Fearless Home Cooking by Amanda Freitag (William Morrow Cookbooks), the chef and Food Network star. Try making the recipe at home and let us know what you think!
Photograph by David Malosh
Cornbread and Challah Stuffing
Makes 6 servings
I guess in some parts of the country this recipe might be called dressing rather than stuffing because it’s not cooked inside a turkey. In my house, stuffing was the universal term for the yummy mixture of stock-soaked bread, vegetables, butter, and herbs baked and served nicely crisped on top but still perfectly moist in the center. I did a lot of research on the stuffing-versus-dressing debate while writing this recipe because I wasn’t sure what to call it! Apparently this question resonates with a lot of people, and their opinions are based in personal family food traditions, which I love.
So call it what you like—stuffing or dressing. Whatever the name, it tastes delicious whether it’s on your Thanksgiving table or the highlight of a chilly autumn night. It’s sure to satisfy the soul.
Nonstick cooking spray
1 loaf challah bread, cut into cubes (about 4 cups)*
4 cups cubed corn bread
½ cup (1 stick) unsalted butter
2 onions, diced
4 celery ribs, diced
6 garlic cloves, sliced
1/3 cup chopped fresh sage leaves
½ cup chopped fresh parsley leaves
4 cups Chicken Stock, plus more as needed
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
*If you can’t find challah, go for buttery, soft breads like hamburger rolls, hot dog buns, or brioche.
Preheat the oven to 350ºF. Spray a 9 × 13-inch roasting pan with nonstick cooking spray.
Place the challah and corn bread cubes on separate rimmed baking sheets and toast them until lightly browned and dry, about 10 minutes. Transfer the bread cubes to a large bowl.
Melt the butter in a large sauté pan over medium heat. Add the onions, celery, and garlic and cook until translucent, 10 to 12 minutes.
Add the sage, parsley, and chicken stock and bring to a boil. Season with salt and pepper and stir. Cook for 1 minute, then pour the stock mixture over the bread in the bowl. Use a large spoon to mix the stuffing thoroughly.
Transfer the stuffing to the prepared roasting pan, pressing down on it lightly to nestle it into the pan and distribute it evenly.
Bake for 45 minutes to 1 hour, until nicely browned on top but still moist inside. Serve warm.
Reprinted with permission from The Chef Next Door: A Pro Chef’s Recipes for Fun, Fearless Home Cooking by Amanda Freitag (William Morrow Cookbooks).
More Thanksgiving recipes:
Paleo Walnut and Butternut Squash Stuffing Recipe from Sweet Roots
Pumpkin-Cheesecake Pie with Gingersnap Crust from Martha Stewart
Baked Sweet Potato Wedges from ‘Brown Sugar Kitchen’
