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

Scale

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

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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