Homemade Stuffing
Flavors Used:
I love experimenting with new techniques, and this time I decided to try out Dan-O’s Cajun in my homemade stuffing recipe. The result exceeded my expectations! While I’ve made stuffing before, this is the first time I used a combination of three different breads: croissant, white, and sourdough. Leave the croutons out overnight is essential for achieving the best texture.
This homemade stuffing recipe features the rich flavors of the three breads, infused with Dan-O’s Original and Dan-O’s Cajun. It’s sure to become a new staple at our family gatherings this holiday season!
Serve this with a fried Turkey and some Green Beans and you’ve got yourself a Thanksgiving meal!
Ingredients
- 4 tbsp Dan-O’s Original Seasoning
- 1 tbsp Dan-O’s Cajun Seasoning
- 1 loaf croissant
- 1 loaf white bread
- 1 loaf sourdough-
- 0.5 ounces fresh sage (leaves only), chopped
- 1 tbsp ground sage
- 3 cups celery, diced
- 3 cups yellow onion, diced
- ¼ cup fresh garlic, chopped
- 4 sticks unsalted butter
- ½ cup olive oil
- 8 cups chicken stock
Preparation Instructions
- Preheat oven to 250°F.
- Prepare the Bread Cubes: Cut the croissant, white bread, and sourdough into small pieces. Place all the bread pieces in a large mixing bowl. Make sure the white bread pieces don’t stick together.
- Add Olive Oil and Sage: Evenly pour the olive oil over the bread in the bowl and add the chopped sage. Mix well to coat the bread evenly.
- Spread the bread mixture onto 2 baking sheets. Bake in a preheated oven at 250°F for 3 hours. After baking, let it sit out overnight for the best texture. This should make about 2 pounds.
- In a large pot, melt 4 sticks of unsalted butter over medium heat. Add the diced onions and celery. Cook for about 5 minutes until they start to soften. Stir in the chopped garlic and cook for an additional 5 minutes until fragrant and translucent.
- Stir in the ground sage, Dan-O’s Original, and Dan-O’s Cajun.
- Add the 2 pounds of bread cubes to the pot and gently fold them in to coat with the butter and vegetable mixture.
- Gradually stir in 8 cups of chicken stock. Start with 4 cups, mix well, and then add the remaining 4 cups. Ensure everything is well combined.
- Transfer the stuffing mixture to two half-sized pans or one large pan. Bake uncovered in a preheated oven at 400°F for 25 minutes. Then cover with foil and bake for an additional 25 minutes for a total time of 50 minutes.
- Once done, let it cool slightly before serving. Enjoy your homemade stuffing!
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Sounds good, but a Southern lady insists on one of those breads being a pan of cornbread. We call it “dressing”. Yum, yum make you some.