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Stuffing Cornbread and Bread

This savory stuffing combines Pepperidge Farm bread cubes and cornbread, sautéed mushrooms, onions, celery, and garlic, seasoned with sage, salt, and pepper, and moistened with Swanson broth and butter. Bound with eggs and baked to perfection, it’s a rich, flavorful Thanksgiving side dish that’s soft, golden, and irresistibly aromatic.

Ingredients:

1 - 12oz bag of Pepperridge Farms cubed stuffing
1 - 12 oz bag of Pepperridge Farms Cornbread Stuffing
1 - 32 oz container of Sawanson Turkey/Chicken Broth or stock
1 ½ - Stick of butter
1 - LB of Mushrooms – button
4 - Cloves of Garlic
1 - LG Onion
4 - Ribs of Celery
2 - Tsp rubbed Sage
2 - Eggs
Salt and Pepper to taste


1. Preheat oven to 350° F.
2. Chop mushrooms fine and set aside. Rough chop celery, onions, and garlic and set aside
3. Make the Duxelle. Add ½ stick of butter in nonstick pan on medium heat. Add mushrooms and a pinch of salt if you like and cook down until mushrooms are almost a paste. This could take some time so be patient. Put into bowl and set aside
4. Add one stick of butter to same pan and add celery and onions. Cook until just starting to turn translucent. Add garlic and cook for just a minute then remove from heat. Put into a bowl set aside.
5. In a large mixing bowl add your 2 bags of stuffing, duxelle, onions, celery, and garlic mixture, sage, broth or stock. Stir to combine all ingredients and salt and pepper to taste.
6. Add your eggs that have been whisked and stir to combine.
7. In a buttered 9 by 13 loosely drop your stuffing in and spread carefully evenly. Cover with foil.
8. Cook in preheated oven for 30 minutes. After 30 minutes remove foil and cook for an additional 10 to 15 minutes until lightly toasted on top. Enjoy!


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00:00 - Intro
00:06 - Chop Chop
01:06 - The Duxelle
01:56 - Celery and Onions
02:32 - Assembly
02:02 - The bechamel
03:32 - Bake It
03:44 - Outro