Freshly ground basil, rosemary and thyme complement dried parsley in this classic Thanksgiving side. This soft, flavorful dish is infused with flavor and freshly ground spices.

Basil Ground, Parsley Flakes, Rosemary Ground, Thyme Ground

1-8 oz boxed cornbread mix
1 refrigerated French bread loaf
1/2 cup diced onion
1 cup diced celery
1/2 stick butter, (1/4 cup)
1 Tablespoon dried parsley flakes
1/2 teaspoon ground basil
1/2 teaspoon ground rosemary
1/2 teaspoon ground thyme
2 cups chicken broth

The night before: Mix the cornbread according to the box directions, pour into small round baking dish. Place refrigerated French bread loaf on baking sheet. Bake both at 400 degrees for 20 minutes. The French bread will be golden brown on the outside, and the cornbread will have pulled away from the sides when done. Let cool for 15 minutes. Chop both cornbread and French loaf into fine 1” cubes. If the cornbread crumbles, just gather the crumbles too. Place on cookie sheets, cover with clean kitchen towels and leave on the counter overnight to become stale.

The next day: Chop your onion and celery. Melt the butter in a medium saucepan and add the onion and celery. Cook until onions are translucent and the celery is tender, about 5 minutes.

Add the parsley, basil, rosemary, and thyme. Stir to combine, and then add the chicken broth. Bring to a boil, stirring well.  Add the cornbread cubes and crumbs with the French bread cubes into a large bowl. Add the chicken broth herb mixture by a ladle full at a time, over the bread.

Toss carefully after each addition. Continue until the broth is incorporated.
Pour the stuffing mixture lightly into a 9x13” baking dish. Bake, uncovered in a 350-degree oven for approximately 20-28 minutes.