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SAVORY

Two-Bread Stuffing From The Kish Family

Are you by any chance looking for an insanely gooey, nearly underbaked cookie when you’re supposed to be looking for a gorgeous, photographable, formal dessert? Then do I have a cookie for you! Only, don’t tell anyone how easy it is to bake a batch of cookie dough up in a skillet for the ultimate high/low effect. This tabletop treat is worthy of every party, including a PJ party, so frocks are by no means necessary here. Go ahead, slather it with ice cream if you’re up for it, too.

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.

She’s My Cherry Pie

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