Thanksgiving Stuffing with Cornbread

Name: Thanksgiving Stuffing with Cornbread
Ingredients: 1/2 c. olive oil; 8 tbsp. unsalted butter; 4 yellow onions; 6 celery stalks; 8 carrots; 2 box Corn Bread Stuffing; 4 c. chicken broth; 1 can cream of celery soup; 1 1/2 c. fresh orange juice; 1 c. scallions; 1/2 c. fresh lemon juice; 1 tbsp. kosher salt; 1/2 c. dry white wine; Lots of pepper

14 ingredients

11 steps

Ingredients

1/2 c. olive oil
8 tbsp. unsalted butter
4 yellow onions
6 celery stalks
8 carrots
2 box Corn Bread Stuffing
4 c. chicken broth
1 can cream of celery soup
1 1/2 c. fresh orange juice
1 c. scallions
1/2 c. fresh lemon juice
1 tbsp. kosher salt
1/2 c. dry white wine
Lots of pepper

Directions

1

Preheat oven to 325 degrees.
2

Pour the cornbread stuffing into a large bowl.
3

In a large skillet, heat the olive oil.
4

Add the onions, cover with a lid and lower the heat to caramelize about 10 minutes.
5

Add the celery, butter, and carrots.
6

Saute.
7

Pour in the white wine, then add the sauteed vegetables to the stuffing.
8

Add the cream of celery soup, chicken stock, orange juice, lemon juice, scallions, and pepper to the stuffing.
9

Mix well.
10

Place the stuffing in a baking pan and cover tightly with aluminum foil.
11

Bake for 45 minutes.