Half and Half Dressing/Stuffing. Dressing/stuffing is essentially a savory bread pudding, and there's about a million different ways to make it. I call this half and half dressing because it's half "traditional", half cornbread. It's the way we came to a dressing compromise in our house.

Pour broth mixture over the bread and toss to coat thoroughly. Heat a large skillet over medium-high heat, until hot. The blend of fresh mushrooms, onions, wine, and half-and-half provide a unique addition to the traditional bread stuffing.—James Hayes, Ridgecrest, California This old-fashioned dressing is a great side dish for the Thanksgiving or alongside roast chicken. You can cook Half and Half Dressing/Stuffing using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Half and Half Dressing/Stuffing

Prepare 1 of large loaf Italian bread - cut to 1" cubes and dried in oven.
You need 1/2 of a 9x13"pan of cornbread - cut to 1" cubes, toasted in oven.
It's 1 stick of unsalted butter.
Prepare 4 of large ribs celery - chopped to just over 1/4" pieces.
Prepare 2 of medium onions - chopped to just over 1/4" pieces.
You need 6 cups of low sodium chicken broth.
You need 3 of whole eggs.
Prepare 1 tbs of dried parsley.
Prepare 2 tsp of poultry seasoning - divided.
Prepare 1/2 tsp of salt.
You need 1/2 tsp of black pepper.

Made with saltine crackers, celery, onions, and herbs, it's simple and satisfying. In a medium bowl, mix together the oysters, half-and-half, and Worcestershire sauce. Spread evenly in the prepared baking dish. In a small bowl, mix together the crackers and butter.

Half and Half Dressing/Stuffing step by step

Preheat oven to 375°F. Spray a 9x13" baking dish with nonstick spray. Set aside. Your breads should be prepared ahead of time (see notes at end for helpful tips)..
Place bread and cornbread in a very large bowl. Toss to combine. In a separate, small bowl beat eggs together with 1 tsp poultry seasoning, salt, and pepper. Set both bowls aside..
Melt butter in a large sautée pan over medium heat. Add celery and onion. Sweat veggies until crisp-tender, stirring often. About 10 minutes. Stir in 1 tsp poultry seasoning and dried parsley. Cook 1 minute more..
When veggies are done add to bread in bowl. Add half of chicken broth and stir to combine until breads begin to moisten slightly..
Add egg mixture and remaining chicken broth to bowl. Stir to thoroughly combine. The bread should be getting very mushy and breaking down. This is good, but do not over stir to a paste consistency..
Let sit at room temp 10 minutes for excess broth to absorb into bread as much as possible. Stir once more to ensure all bread is moistened evenly. Pour mixture into prepared baking dish and spread out evenly. Cover with aluminum foil, sealing edges tightly..
Place in oven. Bake 90 minutes. Remove foil. Bake an additional 20 minutes to crisp up the top. Let rest 15 minutes before serving. Enjoy!.
See notes below ⤵.
To dry/toast bread in the oven. Preheat oven to 200°F. Spread bread out in an even layer on a foil lined baking sheet. To simply dry place in oven until bread is hard and crumbly, about 30-45 minutes. To toast leave in until golden brown..

Buttery croissants, cozy herbs, caramelized wild mushroom, kale, and Gruyère cheese take classic stuffing from bland and boring to flavorful and completely delicious. In a medium bowl, combine the eggs, half-and-half, salt and pepper to taste. Pull apart the stuffing and place it in the prepared pan so that it's dispersed evenly. Whisk together the chicken stock, half and half and egg. Pour the mixture over the cornbread.