If you’re looking for a stuffing recipe that goes beyond the ordinary and wins every time, I’ve got just the thing for you. This Double Bread Stuffing with Bacon, Sage, and Leeks Recipe is absolutely fan-freaking-tastic—trust me, it’s the kind of side dish that steals the show at holidays and family dinners alike. It’s rich, full of layers, and has that perfect crispy-on-top, tender-inside texture that keeps everyone coming back for more. So, stick around—I’m going to walk you through everything you need to know to get this one just right!
Why You’ll Love This Recipe
- Double Bread Magic: The combo of cornbread and sourdough gives you a unique texture and flavor that’s both hearty and light.
- Bacon and Sage Flavor Boost: Crispy bacon fat and fresh sage elevate this stuffing into an irresistible savory delight.
- Leeks & Aromatics Tenderness: Slow-cooked onions, leeks, shallots, and garlic bring a subtle sweetness that balances all the savory notes.
- Crowd-Pleaser Every Time: Whether it’s Thanksgiving or a cozy Sunday dinner, people rave about this dish!
Ingredients You’ll Need
This double bread stuffing recipe is all about layering flavors and textures, so choosing fresh, quality ingredients really makes a difference. I usually pick a good-quality sourdough loaf with a sturdy crumb and love using homemade or bakery cornbread when I can—it adds that rustic charm you can’t replicate.
- Cornbread: Whether homemade or store-bought, cubed cornbread is your base for sweet, crumbly texture that contrasts beautifully with sourdough.
- Sourdough bread: Pick a fresh loaf with a slightly tangy flavor and a chewy crust to add structure and heartiness.
- Bacon: Opt for thick-cut bacon if possible—it renders more fat and crisps up deliciously.
- Red onion: Adds a gentle sweetness and vibrant color to the stuffing.
- Shallots: Their delicate flavor blends smoothly with the leeks and onions.
- Leeks: I like to use the white and light green parts thinly sliced for a mild, onion-like flavor.
- Garlic: Gives that aromatic punch that ties everything together.
- Chicken or turkey stock: A good quality stock keeps your stuffing moist and flavorful.
- Heavy cream: Brings a bit of richness and silky texture to the mix.
- Parmesan cheese: Just a touch adds a lovely savory depth.
- Unsalted butter: For browning and creating nutty undertones.
- Fresh thyme: I love the aroma and subtle earthiness fresh thyme brings.
- Fresh parsley: Adds a bright, herbal kick.
- Sage leaves: One of the stars of this dish — coarsely chopped for rustic bursts of flavor.
- Salt and pepper: To bring all the flavors into balance.
Variations
I love this recipe’s foundation so much that I often tinker with it depending on the occasion or what’s in my fridge. Don’t be afraid to make it your own! Here are some fun twists I’ve tried that you might enjoy too.
- Vegetarian Version: Skip the bacon and substitute with toasted walnuts or mushrooms sautéed with a splash of soy sauce for umami richness.
- Spicy Kick: Add a pinch of crushed red pepper flakes or diced jalapeños in the onion mixture if you love some heat—I personally love this twist for a cozy fall dinner.
- Herb Swaps: Try rosemary or marjoram alongside the sage for seasonal variety; I switched it up once for a Christmas dinner and got amazing compliments.
- Gluten-Free Variation: Use gluten-free bread replacements—just make sure to dry them out well before baking for best texture.
How to Make Double Bread Stuffing with Bacon, Sage, and Leeks Recipe
Step 1: Toast the Bread Cubes to Perfection
This is the crucial first step that gives the stuffing its structure: toast your cubed cornbread and sourdough in a baking dish at 400°F for 8 minutes on one side, then flip and toast 8 minutes more on the other. The toasty edges soak up the liquid while still holding some crunch after baking. Don’t skip this or your stuffing might turn out mushy!
Step 2: Brown the Butter and Cook the Bacon
While your bread is in the oven, melt butter in a small saucepan over medium heat, whisking constantly until you see those signature golden brown bits forming (about 5 minutes). This brown butter adds a rich, nutty flavor that takes the stuffing up a notch. Then, in a large skillet, crisp up the chopped bacon, leaving the rendered fat behind for sautéing the veggies.
Step 3: Sauté the Aromatics and Herbs
Use the leftover bacon drippings to cook your chopped red onion, shallots, sage, and leeks on medium heat until tender and fragrant—usually 5 to 6 minutes. Turn the heat down and add the minced garlic, cooking just 1-2 minutes more to avoid burning. Finally, stir in parsley, thyme, Parmesan, half a cup of stock, and the cream for a luscious mixture that smells divine.
Step 4: Combine Everything and Bake
Drizzle your brown butter over the toasted bread cubes and toss to coat evenly. Add about 1½ cups of the stock, flipping and stirring gently so each cube is nicely moistened; add more if needed, but be gentle because you want soft, not soggy bread. Fold in spoonfuls of the onion mixture and the crispy bacon, seasoning with salt and pepper. Yes, some cornbread will crumble here—that’s perfectly normal! Transfer to the oven at 375°F and bake for 40-45 minutes until golden and crisp on top. Oh, the scent that fills the kitchen at this point—pure comfort.
Pro Tips for Making Double Bread Stuffing with Bacon, Sage, and Leeks Recipe
- Choose the Right Bread: I learned that a sturdy sourdough loaf is essential—it won’t soak up too much liquid and fall apart like softer breads can.
- Don’t Skimp on Browning Butter: That nutty aroma is a game-changer; just be sure to watch it closely and whisk so it doesn’t burn.
- Cook Bacon Until Crispy: Crispy bacon bits add texture contrast, but also make sure to save the fat for sautéing your veggies—it adds flavor you can’t replace.
- Season Gradually and Taste: I avoid over-salting early on by seasoning at the end; bacon and Parmesan bring saltiness, so it’s best to adjust last.
How to Serve Double Bread Stuffing with Bacon, Sage, and Leeks Recipe
Garnishes
I often sprinkle fresh parsley and a few torn sage leaves on top just before serving for a pretty pop of green and fresh herbal notes. A light drizzle of extra virgin olive oil or a little melted butter right out of the oven gives it that irresistible shine and richness that everyone loves.
Side Dishes
This Double Bread Stuffing with Bacon, Sage, and Leeks Recipe pairs beautifully with roasted turkey or chicken, of course. I also love it alongside sautéed green beans with almonds, maple-glazed carrots, or a simple kale salad with lemon vinaigrette to lighten the plate.
Creative Ways to Present
For special occasions, I’ve baked this stuffing in individual ramekins or cast iron skillets to create charming single servings that stay crispy all around. It also makes a great stuffing stuffing for acorn squash halves or bell peppers if you want to switch things up visually and make dinner feel extra festive.
Make Ahead and Storage
Storing Leftovers
After the initial bake, let your stuffing cool completely before transferring to an airtight container. I keep leftovers refrigerated and find the flavors actually marry nicely overnight, making it even better the next day.
Freezing
If you want to make this ahead for a big dinner, freezing works great. Freeze after baking and cooling, wrapped tightly in foil and plastic wrap or stored in a freezer-safe container. When you thaw and reheat, the texture holds up well and the flavors stay vibrant.
Reheating
I reheat leftovers in a 350°F oven covered with foil to prevent drying out, then uncover the last 10 minutes to crisp back up the top. Microwaving is fine for a quick option but doesn’t retain the crispy topping like the oven does.
FAQs
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Can I make this Double Bread Stuffing with Bacon, Sage, and Leeks Recipe vegetarian?
Yes! Simply omit the bacon and substitute with sautéed mushrooms or toasted nuts for texture and umami. Use vegetable stock instead of chicken or turkey stock. The herbs and browned butter still create tons of depth.
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How do I avoid soggy stuffing?
To keep your stuffing from getting soggy, be sure to toast the bread cubes first until nicely dried out and crisped, and add liquids gradually—you want moist but not soaking wet. Also, baking uncovered helps to develop that crisp top layer.
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Can I prepare this recipe ahead of time?
Absolutely! You can assemble the stuffing mixture a day in advance, cover it tightly, and refrigerate. Bring it to room temperature before baking. This is a great time saver for busy holiday cooking.
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What’s the best way to reheat leftover stuffing?
Reheat in the oven at 350°F covered with foil until warmed through, then uncover for 10 minutes to crisp the top. This keeps leftovers tasting fresh and delicious.
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Can I use other breads for this recipe?
Yes! While sourdough and cornbread are my favorites for texture and flavor, you can experiment with challah, Italian bread, or even multigrain. Just make sure to dry or toast the bread cubes well for best results.
Final Thoughts
I absolutely love how this Double Bread Stuffing with Bacon, Sage, and Leeks Recipe turns out every single time. It’s that perfect balance of crispy, creamy, savory, and herby that makes me excited to set it on the table again and again. Whether it’s a holiday feast or a casual dinner, this stuffing somehow brings the whole meal together in the best way. Give it a try—you’ll enjoy the process and your family will go crazy for it, promise!
Print
Double Bread Stuffing with Bacon, Sage, and Leeks Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Double Bread Stuffing recipe combines the rich flavors of cornbread and sourdough with savory bacon, fresh herbs, and a creamy blend of chicken stock and parmesan. Crispy on the outside and tender inside, this classic holiday side dish is enhanced with brown butter, making it a comforting and flavorful addition to any festive meal.
Ingredients
Bread
- 1 batch of cornbread, baked in an 8-inch pan and cubed
- 1 loaf of sourdough bread, cubed (about 4–5 cups)
Vegetables & Aromatics
- 1 medium red onion, chopped
- 2 shallots, chopped
- 2 leeks, thinly sliced
- 2 garlic cloves, minced
Meat
- 6 slices of bacon, chopped
Liquids & Dairy
- 3 cups chicken or turkey stock
- 3 tablespoons heavy cream
- 2 tablespoons grated parmesan cheese
- 6 tablespoons unsalted butter
Herbs & Seasonings
- 3 tablespoons fresh thyme
- 1/4 cup freshly chopped parsley
- 12–15 sage leaves, coarsely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Toast the bread cubes: Preheat your oven to 400°F. Place the cubed cornbread and sourdough bread evenly in a 9×13 inch baking dish. Bake for 8 minutes, then flip the bread cubes and bake for another 8 minutes until lightly toasted. Remove from oven and set aside.
- Prepare brown butter: While the bread is baking, melt the unsalted butter in a small saucepan over medium heat. Whisk continuously for about 5 minutes until brown bits form on the bottom, signaling that the butter is browned. Immediately remove from heat and set aside to prevent burning.
- Cook bacon and vegetables: Heat a large skillet over medium heat. Add chopped bacon and cook until crispy and rendered fat is released. Remove bacon pieces onto a paper towel-lined plate, leaving the bacon drippings in the skillet. Add chopped red onion, shallots, sage, and leeks to the skillet; cook, stirring occasionally, for 5-6 minutes until softened. Reduce heat to low, add minced garlic, and cook for another 1-2 minutes. Turn off the heat and stir in fresh parsley, thyme, grated parmesan, 1/2 cup of the stock, and the heavy cream.
- Toss bread with liquids and flavorings: Drizzle the browned butter over the toasted bread cubes, tossing gently to coat. Pour 1 1/2 cups of chicken or turkey stock over the bread, flipping and stirring to moisten; add more stock as needed to ensure the bread is damp but not soggy. Fold in the onion and herb mixture and the crispy bacon. Season the mixture with salt and pepper to taste. Note that some cornbread pieces may crumble at this stage, which is desirable for texture.
- Bake the stuffing: Reduce oven temperature to 375°F. Transfer the stuffing mixture into the baking dish if not already in one, and bake uncovered for 40-45 minutes, or until the top is crispy and golden brown.
Notes
- For a vegetarian version, omit the bacon and use vegetable stock instead of chicken or turkey stock.
- Make sure to brown the butter carefully to avoid burning; it adds a rich nutty flavor to the stuffing.
- The combination of cornbread and sourdough provides a nice texture contrast and flavor blend.
- Fresh herbs like thyme, parsley, and sage are key to enhancing the stuffing’s aroma and taste.
- This stuffing can be prepared a day ahead and baked just before serving for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
