Practical Way to Homemade 5-Star Half and Half Dressing/Stuffing

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We hope you got benefit from reading it, now let's go back to half and half dressing/stuffing recipe. To cook half and half dressing/stuffing you only need 11 ingredients and 9 steps. Here is how you do it.

To make an extraordinary Half and Half Dressing/Stuffing, here are the components needed:

1. Take 1 of large loaf Italian bread - cut to 1" cubes and dried in oven.
2. Get 1/2 of a 9x13"pan of cornbread - cut to 1" cubes, toasted in oven.
3. Prepare 1 stick of unsalted butter.
4. Use 4 of large ribs celery - chopped to just over 1/4" pieces.
5. You need 2 of medium onions - chopped to just over 1/4" pieces.
6. Use 6 cups of low sodium chicken broth.
7. Get 3 of whole eggs.
8. Use 1 tbs of dried parsley.
9. Provide 2 tsp of poultry seasoning - divided.
10. Provide 1/2 tsp of salt.
11. Use 1/2 tsp of black pepper.

After preparing the materials, next you are good to prepare your appetizing Half and Half Dressing/Stuffing by following the guidances below:

1. Preheat oven to 375°F. Spray a 9x13" baking dish with nonstick spray. Set aside. Your breads should be prepared ahead of time (see notes at end for helpful tips)..
2. Place bread and cornbread in a very large bowl. Toss to combine. In a separate, small bowl beat eggs together with 1 tsp poultry seasoning, salt, and pepper. Set both bowls aside..
3. Melt butter in a large sautée pan over medium heat. Add celery and onion. Sweat veggies until crisp-tender, stirring often. About 10 minutes. Stir in 1 tsp poultry seasoning and dried parsley. Cook 1 minute more..
4. When veggies are done add to bread in bowl. Add half of chicken broth and stir to combine until breads begin to moisten slightly..
5. Add egg mixture and remaining chicken broth to bowl. Stir to thoroughly combine. The bread should be getting very mushy and breaking down. This is good, but do not over stir to a paste consistency..
6. Let sit at room temp 10 minutes for excess broth to absorb into bread as much as possible. Stir once more to ensure all bread is moistened evenly. Pour mixture into prepared baking dish and spread out evenly. Cover with aluminum foil, sealing edges tightly..
7. Place in oven. Bake 90 minutes. Remove foil. Bake an additional 20 minutes to crisp up the top. Let rest 15 minutes before serving. Enjoy!.
8. See notes below ⤵.
9. To dry/toast bread in the oven. Preheat oven to 200°F. Spread bread out in an even layer on a foil lined baking sheet. To simply dry place in oven until bread is hard and crumbly, about 30-45 minutes. To toast leave in until golden brown..

Cut them in half and throw them into a big bowl… Then drizzle in a bunch of canola oil. Sprinkle in a little kosher salt, give 'em a good toss, then split the You can use this dressing/stuffing to stuff your bird, of course, if that's your preference. Translation memories are created by human, but computer. While it can't be whipped, it adds richness without being as heavy as cream on its own. Newfoundland savoury dressing as a stuffing for poultry is about as Newfoundland as it gets.

Recipe : Half and Half Dressing/Stuffing

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step by step to make Half and Half Dressing/Stuffing

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