Thanksgiving is going to be here before we know it! I put together this recipe last year for Thanksgiving, & loved it so much I've been saving it to share with you! It makes a roasting pan full of dressing, if that is to much for you then you aren't eating enough dressing ;) but you can half the recipe.
You will need to start the day before with prep. The cornbread & pretzel rolls (or french bread if you prefer) will need to be broken into small pieces & laid out overnight to dry.
Yum! Then the stem needs to be removed & the pepper chopped.
The leeks need to be thinly sliced & swished in a bowl of water because all those many layers collect a lot of dirt! Then they can be laid out on a paper towel to dry until you are ready for them.
2 9x13 pans cornbread, I used Paula Deen's recipe, but I quadrupled it.
19.2oz Pkg Pretzel Bread (or you can use a loaf of french bread if you prefer)
2 Med Onions, diced
2 C Celery, diced
8 Cloves Garlic, Minced
3 Poblano Peppers, roasted & chopped
6 C Frozen Corn
3 leeks, thinly sliced & swished in water to get all dirt off
1 Roll Jimmy Dean Sage Sausage, browned & crumbled
1/2 C Fresh Parsley, Chopped
4 tsp Fresh Rosemary, Chopped
1 Stick Butter
1 tsp dried Basil
1 tsp dried Thyme
8 C Chicken Broth
Chop the cornbread into 1" cubes & tear the pretzel bread into small pieces. Spread them out on several baking sheets & let them dry overnight.
Warm up a large skillet over medium heat & add the stick of butter. Once the butter is melted, add the onions, garlic, leeks, & celery & saute for a few minutes until onions are almost translucent. Add 8 cups chicken broth to veggies & bring to a boil. Once it is boiling, add poblano peppers, corn, sausage, basil, thyme, rosemary, & parsley. Stir until combined. Place all dried bread into a large bowl & stir to combine. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep adding the broth mixture, tasting as you go & adding more seasonings & herbs if needed. If the mixture is not quite moist enough, add a bit more chicken broth. Spoon into a roasting pan & bake at 350 degrees for 20-25 minutes until golden brown on top.
I truly hope you have a wonderful time planning this years Thanksgiving menu! I know we still have over a month, but have you ever seen my cookbook collection?! I have a lot of choices to make! ;)