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“In some parts of the country, if this recipe is made on Thanksgiving it might be thought of more as “dressing” rather than stuffing because it is not cooked inside of the turkey. In my house, stuffing was always the universal term for the yummy, mixture of stock-soaked bread, vegetables, butter and herbs baked and served nicely crisped on top, but still perfectly moist in the center. I did a lot of research on the stuffing vs. dressing debate while writing this particular recipe because I didn’t know what to call it! Stuffing or dressing? And the conclusion I have drawn is that this a debate that resonates with lots, and I mean a LOT of folks. So many people have opinions and stories about this one – and they all originate in personal family food traditions, which I love. So, I’m not going to touch it. Call it what you like – stuffing or dressing. No matter what, it tastes delicious and whether cooked as part of your Thanksgiving spread or just a chilly autumn night, it is sure to satisfy the soul.”
Spray a 9x13-inch roasting pan with vegetable spray. Preheat the oven to 350ºF.
Place the challah and cornbread cubes on a separate sheet pans then place in the oven until lightly toasted and dry. Transfer the dried bread cubes to a large mixing bowl.