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

Scale

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

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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