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SAVORY

Two-Bread Stuffing From The Kish Family

The chef, author, restaurateur, and Top Chef host share the stuffing recipe her family always makes for Thanksgiving. And don't miss Kristen chatting about her Thanksgiving traditions and more on She's My Cherry Pie.

Photo by Silver Chang

INGREDIENTS

  • Makes 16 servings
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  • Unsalted butter, for greasing
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  • ¼ cup extra-virgin olive oil
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  • 4 cups finely chopped yellow onions
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  • 4 cups celery, finely chopped
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  • ¼ cup fresh sage, finely chopped
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  • 1 tablespoon garlic, grated
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  • 12 cups prepared cornbread, torn into 1-inch pieces (about 1⅓ pounds)
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  • 2 (1-pound) day-old white sandwich bread loaves, torn into 1-inch pieces
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  • 3 tablespoons fresh flat-leaf parsley, finely chopped
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  • 1 tablespoon kosher salt, plus more to taste
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  • ½ teaspoon black pepper
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  • 6 cups chicken stock or canned lower-sodium broth

 
 

METHOD

Preheat oven to 350°F. Grease 2 (13- x 9-inch) baking dishes with butter. Heat oil in a large skillet over medium-high. Add onions and celery, and cook, stirring occasionally, until softened but not browned, about 10 minutes. Add sage and garlic, and cook, stirring often, until fragrant, about 2 minutes.

Transfer cooked vegetables to a large bowl. Add cornbread, sandwich bread, parsley, salt, and pepper; stir until well combined. Gradually stir in stock until breads are evenly moistened. Scrape mixture into prepared baking dishes. Bake in preheated oven until hot and lightly browned, about 30 minutes.

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