I've used this stuffing recipe for YEARS - it's the stuffing that made me like stuffing. You can use whatever bread you prefer. To save time, I've even used those bags of pre-dried bread cubes you can find in the bakery section at Whole Foods around Thanksgiving time. The past couple of years, however, I've been using homemade cornbread as my bread base, so that's the version I've gone with here. If you go with a loaf of bread instead, use about one small-ish loaf, cut into cubes.
Ingredients
Cornbread:
2 slices uncured bacon
½ cup cornmeal
½ cup almond flour
1 tsp baking soda
½ tsp sea salt
⅔ cup plain kefir or yogurt
3 tbsp butter, melted
1 egg
1 tbsp maple syrup
Stuffing:
¾ cup butter
6 stalks celery, coarsely chopped
1 onion, coarsely chopped
1 cup brussels sprouts
5 cloves garlic, peeled
2 cups sliced white mushrooms
1 tsp sea salt
1½ tbsp poultry seasoning
1 egg, beaten with 1 tbsp water
Instructions
Cornbread: Preheat oven to 400 degrees. In a 10" cast iron skillet, cook the bacon slices, then remove bacon + set aside, leaving the bacon fat in the skillet. Set skillet in the oven as it preheats, while you make the cornbread batter. Mix cornmeal, almond flour, baking soda, salt, kefir, butter, egg + maple syrup, then pour into the hot skillet + bake for 12 - 15 min, until cooked through + golden. Set aside to cool, cut into cubes, then let it dry out on the counter for a day or so before prepping stuffing. If you're shorter on time, dry out the cubes on a baking sheet in the oven at 250 degrees for about 20 - 30 minutes.