Name: Kish Family Two-Bread Stuffing
Ingredients: Unsalted butter, for greasing; 1/4 cup extra-virgin olive oil; 4 cups finely chopped yellow onions; 4 cups finely chopped celery; 1/4 cup finely chopped fresh sage; 1 tablespoon grated garlic; 12 cups prepared cornbread, torn into 1-inch pieces (about 1 1/3 pounds); 2 (1-pound) day-old white sandwich bread loaves, torn into 1-inch pieces; 3 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 6 cups chicken stock or canned lower-sodium broth

Ingredients

Unsalted butter, for greasing
1/4 cup extra-virgin olive oil
4 cups finely chopped yellow onions
4 cups finely chopped celery
1/4 cup finely chopped fresh sage
1 tablespoon grated garlic
12 cups prepared cornbread, torn into 1-inch pieces (about 1 1/3 pounds)
2 (1-pound) day-old white sandwich bread loaves, torn into 1-inch pieces
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon kosher salt, plus more to taste
1/2 teaspoon black pepper
6 cups chicken stock or canned lower-sodium broth

Steps

Preheat oven to 350°F. Grease 2 (13- x 9-inch) baking dishes with butter. Heat oil in a large skillet over medium-high. Add onions and celery, and cook, stirring occasionally, until softened but not browned, about 10 minutes. Add sage and garlic, and cook, stirring often, until fragrant, about 2 minutes.
Transfer cooked vegetables to a large bowl. Add cornbread, sandwich bread, parsley, salt, and pepper; stir until well combined. Gradually stir in stock until breads are evenly moistened. Scrape mixture into prepared baking dishes. Bake in preheated oven until hot and lightly browned, about 30 minutes.