recipe: thanksgiving stuffing (T-day 1 of 5)

stuffing this year, adapted (and scaled down) from The Pioneer Women's recipe. it is a fairly traditional recipe - not too sweet, nothing crazy in it, and i loved it. since i've only been eating stuffing for the last few years, there still isn't many that i really like (i hate mushy gloppy stuff), but this one is holds it's own. everyone really enjoyed it... unless i get a request for a non-traditional stuffing, this is probably going to be the go-to.

*photo from Pioneer Woman Cooks (T-day = too distracted to take pics. must eat. mmmmm!)

ingredients list: (this scaled down version makes about 9 servings)
- 1/2 loaf cornbread (i used Jiffy)
- 1/2 loaf italian bread
- 1/2 loaf sourdough bread
- 1 medium onion, diced
- 3 stalks celery, diced
- 1/4 bunch parsley, chopped
- 1/4 cup butter
- 3-4 cups low sodium chicken broth
- 1/2 tsp dried basil
- 1/2 tsp ground thyme
- 1/2 tbsp fresh rosemary, finely minced
- 1/4 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp seasoning salt
- 1/4 tsp paprika
- additional salt & pepper to taste




to make: 
cut all bread into 1-inch cubes -- if you have time, lay them out on sheet pans and let it dry out for 24-48 hours until they're dry and crisp. if you have no time, bake them until slightly toasty.

melt the butter in a large skillet. add the onions and celery and cook for 3-4 minutes. add the broth, parsley, and all seasonings/spices, and stir. 

put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing/stirring until the dressing is consistently covered and to the moisture level you want. add more seasoning as needed. 

pour the stuffing into a large baking dish, and bake for 20-30 minutes at 375 F degrees until golden and toasty on top.