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
- 1 batch cornbread, cubed
- 1 loaf sourdough bread, cubed
- 1 medium red onion, chopped
- 2 shallots, chopped
- 2 leeks, thinly sliced
- 2 garlic cloves, minced
- 3 tablespoons fresh thyme
- 1/4 cup fresh parsley, chopped
- 12–15 sage leaves, coarsely chopped
- 6 slices bacon, chopped
- 3 tablespoons heavy cream
- 2 tablespoons grated parmesan cheese
- 6 tablespoons unsalted butter
- 3 cups chicken or turkey stock
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400°F. Spread cubed cornbread and sourdough bread evenly in a baking dish. Bake for 8 minutes, flip, and bake for another 8 minutes until lightly toasted. Set aside.
- Melt butter in a small saucepan over medium heat. Whisk until brown bits form, about 5 minutes. Remove from heat immediately and set aside.
- Cook chopped bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and drain on paper towels, leaving drippings in the skillet.
- Add chopped onion, shallots, sage, and leeks to the skillet with bacon drippings. Cook for 5-6 minutes until softened.
- Reduce heat to low, add minced garlic and cook for 1-2 minutes more. Turn off heat. Stir in parsley, thyme, parmesan cheese, 1/2 cup stock, and heavy cream.
- Transfer toasted bread cubes to a large bowl. Drizzle with brown butter and toss to coat.
- Pour 1 1/2 cups stock over the bread, stirring gently to moisten. Add more stock if needed.
- Fold in the sautéed onion and herb mixture, then add the crispy bacon. Mix well. Season with salt and pepper.
- Transfer stuffing mixture to a baking dish. Bake at 375°F for 40-45 minutes until golden brown and crispy. Serve warm.
Notes
- Mixing cornbread and sourdough provides a delightful texture contrast.
- Brown butter adds a rich, nutty flavor; watch it closely to prevent burning.
- Toasting bread cubes well is crucial to prevent soggy stuffing.
- This recipe can be made a day ahead and baked before serving.
- For a vegetarian option, omit bacon and use vegetable stock.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
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