It took me a few years to get the hang of making dressings and stuffings. Now I enjoy creating my own stuffings each year. This onion stuffing was the result of having an excess of onions hanging around. Onions provide a lot of flavor to so many dishes that I knew I could add an extra abundance of the vegetable and be pleased with the outcome. A little bacon and some fresh herbs as accompaniments will provide a great side dish for turkey.
Don't forget to prepare the bread the day or night before to create the stale bread that soaks in the flavors you desire from stuffing.
1 loaf French bread, torn into pieces
1 pan cornbread, cut into cubes
2 tablespoons olive oil
3 onions, diced
1 onion, halved and sliced (I sliced one to highlight the main ingredient in the dish.)
2 stalks celery, chopped
1 bunch of fresh sage leaves (at least 12), and cut into 1/2" pieces
leaves from 6 sprigs fresh thyme
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
5 slices bacon, cut into 1" pieces and cooked until crisp
3 cups vegetable broth
1/4 cup cream
Tear bread into pieces and cut cornbread into cubes. Prepare ahead to allow breads to get stale. Place bread cubes in large bowl. In large skillet, heat olive oil. Add onions and celery. Cook until onions start to caramelize (about 10 minutes). Add to bread mixture, tossing slightly. Add herbs, salt, pepper, and seasoning.
In same large skillet, cook bacon pieces until crisp. Toss with herbs in bread mixture. Using the bacon grease in the skillet (Yes, that is what I said.), add the broth and cream and stir until blended. Pour over bread mixture, tossing to combine ingredients. Pour stuffing into buttered roasting pan.
Bake in 350 F oven 30 minutes or until it meets your expectations for desired moisture content.