Top Chef winner Kristen Kish’s mom came up with this two-bread stuffing to please both sides of her family: half from Michigan, where white bread stuffing is essential, and half from Texas, where they demand cornbread. A double batch feeds a crowd with plenty of leftovers for the next day.
This is the best stuffing I've ever had. Might try it again next month with bacon.
This is similar to my family's recipe. We omit garlic, use 1/2 the broth from cooking the turkey and 1/2 chicken broth, and a dozen eggs. We call it dressing ;)
I wasn't sure how this would be since it seemed sort of bland before I cooked it. I dried the bread a bit in the oven and then added more broth to make sure it wasn't going to be dry. It looked dry because the bread was fluffy, but it was nice and moist. It was tasty and people enjoyed it. Lighter than my normal stuffing. Might be nice to add bacon. Even better the next day. I think I'd make it next year.
Can this be made ahead? If so do you have any recommendations for that process?
