Recipe courtesy of Amanda Freitag
Save Recipe Print
Total:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Spread the challah and cornbread on separate baking sheets and bake until lightly toasted and dry; transfer to a large bowl. 

Heat the butter in a large skillet over medium heat. Add the onions, garlic and celery and cook until the onions are translucent, 10 to 12 minutes. Add the sage, parsley and 2 cups chicken broth and bring to a boil. Add salt to taste and 1 teaspoon pepper.

Pour the broth mixture over the bread in the bowl and mix with a wooden spoon until combined. Whisk the remaining 1/4 cup chicken broth with the egg in a small bowl; add to the stuffing mixture and toss to combine. Spoon the stuffing into the prepared baking dish, pressing it down gently so it is evenly distributed. Bake until dry on top and golden brown, about 1 hour.

My Private Notes

Add a Note
More from:

The Next Iron Chef

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Moroccan Stuffing

Recipe courtesy of Marcel Vigneron

Sausage-Apple Stuffing

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Latest Stories