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Noni’s Thanksgiving Dressing

I experimented with my southern and Italian roots. I hit it this one out of the park! Moist, flavorful, and savory. You can easily double, and triple this recipe.


You will need:

Olive Oil

1/2 stick butter

1/3 cup white wine

1 cup chicken bone broth

1 bag 12 oz cornbread stuffing mix

2 garlic cloves minced

1/2 onion finely chopped

1 cup celery finely chopped

1 tbsp chopped fresh sage

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

1/3 cup grated Pecorino Romano


In a large skillet, coat bottom with a thin layer of olive oil and heat. Add garlic and cook until light brown. Add butter and melt, then add celery and onion. Turn heat down and simmer on low for 20 minutes. Add wine and fresh herbs, and simmer for another 20 minutes.

Place cornbread stuffing mix in a baking dish, you will have to determine the size depending on how much you are making. Drizzle butter and onion/celery/herb mix over stuffing then add broth. Using your hands mix well until everything is coated. Add grated cheese and continue to mix well. Place in oven set at 275 and bake on low for one hour.




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