BEST STUFFING RECIPE EVER RECIPES

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.
• Preheat oven to 350°F. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.
• Uncover dressing and continue to bake until set and top is golden brown and crisp, 40–45 minutes longer (if chilled, add 10–15 minutes for a total time of 1 hour 30 minutes–1 hour 40 minutes).

Steps:

• Preheat the oven to 375F.
• Melt the butter on a non-stick frying pan over medium heat.
• Add the onion, celery, garlic and carrot and mix. Cover and cook, stirring occasionally, for 15 minutes.
• Put the crumbled cornbread and cooked onion mixture in a non-stick 9x13 baking dish, and stir to combine.
• Add the chicken broth to the cornbread mixture and stir to combine.
• Add salt and pepper to taste, and stir to combine.
• Smooth the top of the cornbread mixture with the back of a spoon.
• Put the cornbread stuffing mixture in the oven and bake for 35 minutes.
• Remove the cornbread stuffing from the oven, fluff with the fork and serve.