Stuffing (also called “dressing”) is my favorite side dish during Thanksgiving. Creamy and rich, there are so many variations—the possibilities are endless. I happen to love just about every variation out there, but this is my own recipe—the one I make for my family. I hope you enjoy it.
For this recipe you’ll need:
1 canister Marie Callenders Corn Bread mix (or 1 (8 ounce) box of your favorite corn bread mix)
2 canisters Grands biscuits (or your favorite biscuits)
1 box Uncle Ben’s White and Wild Rice (instant or regular cooking is fine)
1 onion, diced
3 stalks celery, diced
2 sticks butter
2-2 ½ cans chicken broth
3 eggs
½-1 cup dried cranberries, reconstituted in water
1 Tablespoon kosher salt
¼ teaspoon black pepper
Lots of poultry seasoning ( 2-3 Tablespoons)
To make this recipe:
Bake the cornbread and biscuits according to package directions. You can do this up to three days ahead.
In a medium pan, melt the butter and sauté the onion and celery until it is soft.
Cook the rice according to package directions. Set aside.
In a large bowl, break up the cornbread and the biscuits. Add the eggs, cranberries, salt, pepper, and poultry seasoning. Add the slightly cooled butter, onion, and celery mixture. Mix well and add desired amount of chicken broth.
Pour into a large greased dish and cook at 350 degrees for about an hour, until cooked through and golden.
**I know the amounts are approximate, but this recipe needs to be made to your own taste. You’ll know as you’re preparing it if you need to add less or more of anything. You can reduce the amount of butter to 1 stick if you’d like. You can also reduce the eggs to 2 and can reduce any of the seasonings. You can also use only biscuits or cornbread if you’d like and may omit the rice and cranberries for a traditional stuffing.