If you’re hunting for a stuffing recipe that’s so full of flavor and texture it practically steals the show, you’re in for a treat. I’m excited to share my take on a Double Bread Stuffing with Bacon, Leeks, and Herbs Recipe that combines the cozy comfort of cornbread and sourdough with crispy bacon and fresh herbs. This recipe is fan-freaking-tastic because it’s both hearty and elegant, with layers of savory goodness that my family can’t get enough of. Keep reading and I’ll walk you through every step to make sure your stuffing turns out perfectly golden and bursting with flavor!
Why You’ll Love This Recipe
- Double Bread Love: The blend of cornbread and sourdough gives you a unique texture and flavor combo that keeps each bite interesting.
- Bacon & Leeks Magic: Crispy bacon and tender leeks add savory depth and a touch of sweetness that balances beautifully.
- Herbaceous Aroma: Fresh thyme, sage, and parsley infuse this stuffing with classic, vibrant notes that fill your kitchen with irresistible smells.
- Perfectly Moist & Crispy: Thanks to the brown butter and stock soaking, you get that perfect mix of crispy edges and creamy centers every time.
Ingredients You’ll Need
Choosing fresh, quality ingredients is key here — the bacon and herbs really shine, and the mix of cornbread and sourdough keeps the texture interesting. I always recommend using homemade cornbread if you can, but a good store-bought one works too!
- Cornbread: Cubed and baked, it brings a sweet, crumbly contrast to the sourdough.
- Sourdough Bread: A sturdy, chewy bread that crisps up nicely in the oven.
- Bacon: Adds richness and that irresistible smoky crunch.
- Red Onion: For a subtle pungency and a bit of sweetness once cooked.
- Shallots: These mellow onions elevate the savory base.
- Leeks: Thinly sliced, they add a delicate, oniony flavor with a soft texture.
- Garlic: Freshly minced, to add subtle warmth and depth.
- Chicken or Turkey Stock: Used to moisten the bread and infuse it with warmth.
- Heavy Cream: Adds richness and silkiness to your stuffing.
- Parmesan Cheese: A touch of nutty umami that’s a delightful surprise.
- Unsalted Butter: For luscious brown butter that brings nutty flavor.
- Fresh Thyme: Adds fragrant and earthy herbal notes.
- Fresh Parsley: Brightens the dish with its fresh, grassy tone.
- Sage Leaves: Coarsely chopped to bring that classic stuffing aroma.
- Salt & Pepper: To bring all the flavors together just right.
Variations
I love how versatile this Double Bread Stuffing with Bacon, Leeks, and Herbs Recipe is — you can tweak it depending on whatever you have on hand or your dietary preferences. Don’t hesitate to make it your own!
- Vegetarian Version: Swap the bacon for smoked mushrooms or smoked paprika to keep that smoky depth without the meat. I tried this once for a family friend, and it was a hit!
- Different Bread Combos: Try using a crusty ciabatta or a rustic multigrain bread instead of sourdough to change up the texture.
- Cheese Variations: Substitute parmesan with a sharp cheddar for a bolder taste.
- Herb Swaps: Add rosemary or marjoram for a different herbal twist — I found rosemary especially works well with the bacon.
How to Make Double Bread Stuffing with Bacon, Leeks, and Herbs Recipe
Step 1: Prep and Toast Your Bread Cubes
Start by cubing your homemade or store-bought cornbread and sourdough into roughly 1-inch pieces. Spread them out on a baking dish and pop it into a 400°F oven for 8 minutes. Flip the cubes and toast for another 8 minutes until they’re just crisp around the edges—this helps your stuffing hold up beautifully without getting soggy. I discovered that skipping this step can make the stuffing mushy, so don’t rush it!
Step 2: Make the Brown Butter and Cook the Bacon
While the bread is warming, melt unsalted butter in a small saucepan over medium heat. Keep whisking and watch those little brown bits form on the pan bottom—this is your brown butter magic, adding incredible nuttiness to the stuffing. Remove it promptly once browned so it doesn’t burn.
In a separate skillet, cook the chopped bacon until crisp and golden. I always drain it on some paper towels to keep it crispy. Leave the flavorful fat in the pan, because that’s where we cook the veggies next!
Step 3: Sauté Onions, Leeks, and Herbs
Into the bacon fat, toss your red onion, shallots, leeks, and chopped sage leaves. Cook them over medium heat for about 5-6 minutes until they’re soft and fragrant. Then turn the heat low and add minced garlic, cooking just a couple more minutes to avoid burning it. Finally, stir in fresh parsley, thyme, parmesan cheese, a bit of chicken stock, and heavy cream to make a rich, velvety mixture.
Step 4: Bring It All Together
Transfer your toasted bread cubes to a large bowl. Drizzle the brown butter over them and toss gently to coat. Then add about 1 ½ cups of chicken stock, flipping and stirring carefully to moisten all the bread. Add the onion and leek mixture along with the crispy bacon, folding everything together gently. Season with salt and pepper. You’ll notice the cornbread starts to crumble a bit here — that’s exactly what you want for perfect texture.
Step 5: Bake to Golden Perfection
Transfer the stuffing to a greased baking dish and bake at 375°F for 40-45 minutes, or until the top is golden and crisp. The aroma that fills your kitchen during this time is one of my favorite parts — it’s seriously comforting and celebratory all at once.
Pro Tips for Making Double Bread Stuffing with Bacon, Leeks, and Herbs Recipe
- Toast the Bread Properly: Don’t skip the toasting step—it gives the stuffing structure and prevents it from becoming mushy.
- Perfect Your Brown Butter: Watch the butter closely and remove from heat right when it browns to avoid bitterness.
- Don’t Overmix: Gently fold the ingredients so you keep the cornbread’s crumbly texture intact, which creates a nice contrast.
- Use Homemade Stock If Possible: I find homemade turkey or chicken stock adds depth you can’t quite replicate, but store-bought works in a pinch!
How to Serve Double Bread Stuffing with Bacon, Leeks, and Herbs Recipe
Garnishes
I usually sprinkle a handful of fresh parsley right on top just before serving for a pop of color and a fresh herbal brightness. Sometimes I scatter a few extra crispy sage leaves on top for that beautiful appearance and extra crunch — trust me, it’s a crowd-pleaser!
Side Dishes
This stuffing pairs perfectly with roasted turkey or chicken, but I’ve also enjoyed it alongside glazed carrots and steamed green beans for a lighter, veggie-forward meal. A simple cranberry sauce adds a sweet-tart balance that my family can’t get enough of.
Creative Ways to Present
One fun way I serve this stuffing during holidays is by baking it inside hollowed-out mini pumpkins or acorn squashes—super festive and impressive. You can also portion it into small ramekins for individual servings, which doubles as a charming presentation at dinner parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. This stuffing reheats really well, making it perfect for planning ahead or enjoying the next day.
Freezing
I’ve frozen this stuffing multiple times without losing any flavor or texture. Just cool completely, portion into freezer-safe containers, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
For best results, reheat leftovers covered in a 350°F oven for 20-25 minutes until warmed through. A quick sprinkle of extra stock or butter before reheating helps restore moisture and keeps the edges crisp yet tender.
FAQs
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Can I make this Double Bread Stuffing with Bacon, Leeks, and Herbs Recipe ahead of time?
Absolutely! You can assemble the stuffing a day ahead and keep it refrigerated, then bake it fresh when you’re ready. Just cover it tightly and bake it covered with foil for the first 30 minutes to keep it from drying out.
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Can I use other types of bread?
Yes! While I love the mix of cornbread and sourdough, you can swap in other sturdy breads like French bread, ciabatta, or even rye. Just make sure it’s firm enough to toast and absorb the flavors without becoming mushy.
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How do I make this recipe vegetarian?
Simply omit the bacon and sauté the vegetables in olive oil or butter instead. Adding smoked paprika or liquid smoke to the vegetable mix can replace some of that smoky flavor bacon provides.
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Is it better to use homemade stock?
Homemade stock adds incredible depth and richness, but a good quality store-bought stock works just fine in a pinch. Either way, it’s essential to ensure the stuffing stays moist and flavorful.
Final Thoughts
This Double Bread Stuffing with Bacon, Leeks, and Herbs Recipe has become a staple in my kitchen because it’s reliably delicious and brings so much heart to the table. When I first tried it, I wasn’t convinced at how much more flavorful the combination of cornbread and sourdough would be — but it blew me away every time. If you want a stuffing that’s comforting, a little indulgent, and full of fresh herbaceous flavor, this recipe is definitely the one to make. Trust me, once you try it, this might just become your go-to for holidays and family dinners alike. Now, go make it and enjoy every savory, crispy bite!
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Double Bread Stuffing with Bacon, Leeks, and Herbs Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A savory and comforting Double Bread Stuffing recipe featuring a mix of homemade cornbread and sourdough bread cubes, enriched with crispy bacon, sautéed aromatics, fresh herbs, and a luscious brown butter sauce. Perfectly baked until golden and crispy, this stuffing brings a delightful texture and deep flavor to any holiday or special occasion meal.
Ingredients
Breads
- 1 batch of cornbread baked in an 8-inch pan and cubed
- 1 loaf of sourdough bread, cubed (about 4-5 cups)
Vegetables and Herbs
- 1 medium red onion, chopped
- 2 shallots, chopped
- 2 leeks, thinly sliced
- 2 garlic cloves, minced
- 3 tablespoons fresh thyme
- 1/4 cup freshly chopped parsley
- 12-15 sage leaves, coarsely chopped
Meat and Dairy
- 6 slices of bacon, chopped
- 3 tablespoons heavy cream
- 2 tablespoons grated parmesan cheese
- 6 tablespoons unsalted butter
Liquids and Seasonings
- 3 cups chicken or turkey stock
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat and toast bread: Preheat the oven to 400°F. Spread the cubed cornbread and sourdough bread evenly in a 9×13 baking dish. Bake for 8 minutes, then flip the cubes and bake for another 8 minutes until lightly toasted. Remove and set aside.
- Prepare brown butter: In a small saucepan over medium heat, melt the butter while whisking continuously until brown bits form on the bottom, about 5 minutes. Remove from heat immediately to prevent burning and set aside.
- Cook bacon and sauté aromatics: Heat a large skillet over medium heat. Add chopped bacon and cook until crispy and fat is rendered. Remove bacon with a slotted spoon and drain on paper towels, leaving the drippings in the skillet. Add chopped onion, shallots, sage, and leeks to the skillet and cook for 5-6 minutes, stirring occasionally until softened.
- Add garlic and herbs: Reduce heat to low, add minced garlic and cook for 1-2 minutes more without browning. Turn off the heat, then stir in chopped parsley, thyme, grated parmesan cheese, 1/2 cup of stock, and heavy cream to the skillet mixture.
- Combine bread and liquids: Transfer the toasted bread cubes to a large bowl. Drizzle the brown butter over the cubes and toss to coat evenly. Pour 1 1/2 cups of stock over the bread, stirring gently and flipping to coat, adding more stock if needed to moisten thoroughly.
- Mix stuffing components: Fold spoonfuls of the sautéed onion and herb mixture into the bread cubes. Add the crispy bacon and mix well. Season lightly with salt and pepper. Expect some cornbread to crumble, enhancing the texture.
- Bake the stuffing: Transfer the stuffing mixture back into the baking dish if necessary and bake at 375°F for 40-45 minutes until the top is golden brown and crispy. Remove from oven and serve warm.
Notes
- Using a mix of cornbread and sourdough adds a delightful texture contrast to the stuffing.
- Brown butter provides a rich nutty flavor; be careful not to burn it.
- Make sure to toast the bread cubes well to avoid soggy stuffing.
- The recipe can be prepared a day ahead and baked just before serving.
- For a vegetarian version, omit bacon and use vegetable stock.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
