This buttery, moist stuffing is based on a recipe Cindy Daniel of Healdsburg Shed in Northern California got from her mom. If you're juggling turkey and stuffing in one (smaller) oven, make the stuffing first, then reheat it while the turkey rests before carving.
This is a tasty, simple recipe. The most laborious thing was the buttermilk cornbread, which i made a day in advance in order to give it time to sit out and dry up. It took all my will power not to dive in to that cornbread cause it was really good. I used a turkey broth i made the day before and that just added some rich turkwy flavor. Make sure not to use to much. Like the recipe states, you don't want to get the cornbread soggy just moist. The herbs give it great aroma and flavor. Next time i try this recipe i might add a protein like ground sausage, but the recipe as is excellent. If you love stuffing like I do you may want to make extra. Enjoy!
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