Servings: 16
Preheat: 350
Prep Time: 2 hours
Source: https://www.foodandwine.com/recipes/kish-family-two-bread-stuffing
Top Chef winner Kristen Kish’s mom came up with this two-bread stuffing to please both sides of her family: half from Michigan, where white bread stuffing is essential, and half from Texas, where they demand cornbread. A double batch feeds a crowd with plenty of leftovers for the next day.
We modified the recipe to use a 1lb loaf of ciabatta instead of white sandwich bread. The D&E cornbread recipe yields 6 cups. We used 4 C of vegetarian bouillon stock, which makes this a vegetarian side. Very moist. Not sure if 6 C needed
Ingredients:
Unsalted butter, for greasing
1/4 cup extra-virgin olive oil
4 cups finely chopped yellow onions
4 cups finely chopped celery
1/4 cup finely chopped fresh sage
1 tablespoon grated garlic
12 cups prepared cornbread, torn into 1-inch pieces (about 1 1/3 pounds)
2 (1-pound) day-old ciabatta, torn into 1-inch pieces
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon kosher salt, plus more to taste
1/2 teaspoon black pepper
4 (6?) cups vegetarian bouillon stock
Directions:
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.