From the Kitchen of…Hunter Lewis, Cooking Light Editor
"Everyone stakes out their favorite piece: the crispy edges or the creamy centers of my wife's great-grandmother's coveted dressing."
The original recipe is made with two sticks of butter, but we lightened it by saving most of the butter for the crispy top. Look for stuffing mixes free of additives, unhealthy fats, and sugar, such as Arrowhead Mills, Trader Joe's, or Whole Foods 365.
3 1/2 tablespoons melted butter, divided
3 cups corn bread dressing mix or crumbled corn bread
2 1/2 cups unsalted chicken stock
1 1/2 cups toasted and crumbled day-old bread
1 cup herb stuffing cubes
1 cup finely chopped yellow onion
4 1/2 tablespoons olive oil
1/4 cup finely chopped celery
1 1/2 teaspoons poultry seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
How to Make It
Preheat oven to 425°.
Combine 2 1/2 tablespoons butter and next 12 ingredients (through yolk) in a large bowl, stirring to combine. (Mixture will be the consistency of cake batter or thick soup.)
Transfer stuffing mixture to a 13 x 9-inch baking dish coated with cooking spray. Bake at 425° for 30 minutes; brush with remaining 1 tablespoon butter. Bake an additional 15 minutes or until top and edges are browned.