1 loaf of WSM Yeasted Cornbread
1 loaf crusty WSM Bread (French, Rustic, etc)
1 stick butter
1 whole medium onion, diced
2 c celery, chopped
2 c low sodium chicken broth
½ tsp dried basil
½ tsp thyme
2-3 tsp fresh rosemary, chopped
¼ c fresh parsley, chopped
Salt, to taste
Chop the cornbread and French bread up into 1 inch cubes – spread them out on two baking sheets and let them dry for 24 hrs.
up in a large skillet over medium heat and add one stick of butter.
When it’s melted, add the onion and celery and cook for a few minutes
until onions are almost translucent. While it’s cooking, chop up any
fresh herbs you will be using.
Add chicken broth and bring to a boil. Add basil, thyme, rosemary, and parsley and stir until combined.
dried cubes into a large bowl and mix them up a bit. Gradually ladle
the broth mixture into the bread, tossing lightly as you go. Keep
gradually adding the broth mixture, tasting as you go and adding more
seasoning or herbs if needed. Add salt, to taste. (If the mixture is
not moist enough, add more chicken broth and stir.)
Either stuff the
bird and bake according to directions or place in a baking dish and bake
at 350 degrees for 20 – 25 minutes or until golden brown on top.