Cornbread and bread stuffing

Ingredients:

1 cup butter

1 cup diced celery

4 cups artisan/crusty bread (such as ciabatta), cut into 1-inch cubes
4 cups cornbread, cut into 1-inch cubes
4 cups French bread, cut into 1-inch cubes
4 tablespoons olive oil
1 large onion, diced
32 ounces low-sodium (very low) chicken broth
2 teaspoons fresh rosemary leaves, minced
½ teaspoon ground sage
½ teaspoon ground thyme
¼ teaspoon turmeric (or more to taste)
Kosher salt to taste
Black pepper to taste
Fresh parsley, minced

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Directions:

Allow the cubed bread to sit out on cookie sheets for several hours or overnight, until completely dried out.

Preheat the oven to 500 degrees F.

Use butter to saute the diced onions and celery. Brown for 5 minutes. 

Return the skillet to medium heat and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and pepper to taste. Heat for a few minutes, and then set aside.

Add the bread to a large bowl, and then add the onions and celery. Next, add the broth mixture gradually as you toss the ingredients, being prepared to not use all of the liquid according to your taste.

Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes.

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Made for friendsgiving at Aug's in November 2023.