Turkey Stuffing "Three Breads"

Ingredients:

• Half a loaf of sourdough bread
• Half a loaf of rye bread
• 60 g unsalted butter + extra for greasing the pan
• 1 cup frozen chopped onion
• 3 stalks celery, chopped
• 2 medium carrots, cut into pieces
• 1 package (400 g) of cornbread filling
• 2 cups chicken broth
• 1 cup turkey gravy
• 2 large eggs, beaten
• 1 tbsp poultry seasoning
• 0.5 tbsp. grated parmesan

Preparation:

1. Cut the bread into 2.5 cm cubes and arrange them on baking sheets. Leave them overnight to harden. Alternatively, bake the bread in the oven at 150°C for 30 minutes to dry out the cubes.
2. Heat a large skillet over medium heat and add the butter. Once melted, add the onion, celery, and carrots. Season with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Turn off the heat and let cool slightly.
3. Preheat oven to 175°C and grease a 22x32cm baking dish.
4. Place the bread cubes in a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, combine the broth, sauce, eggs, and poultry seasoning. Pour the mixture over the bread and toss; the mixture should be moist but not runny. If the bread looks dry, add a little more broth.
5. Transfer the filling to a baking dish and sprinkle with Parmesan cheese. Bake until the top is golden brown and the filling is set, 35-40 minutes.