Ingredients

• 10 cups crumbled cornbread
• 4 cups torn white bread pieces of any kind but sourdough is best
• ¾ cup unsalted butter, melted
• 2 tbsp chopped fresh sage
• 1 lb thick cut bacon, chopped
• 2 cups yellow onion, sliced
• 1 tbsp unsalted butter
• 1 cup celery, chopped
• ¼ cup fresh flat leaf parsley
• 2 tbsp fresh thyme leaves
• Salt and pepper
• 3 ½ cups chicken stock, divided plus more as needed
• 2 large eggs
• 1 cup buttermilk

Directions

1. Preheat the oven to 350°F.
2. Cook sliced onions in butter, low and slow, about 30 minutes until perfectly caramelized and golden. Set aside.
3. Toss cornbread, white bread and ½ cup melted butter and sage in a large bowl.
4. Cook bacon until crispy and add to the bread mixture.
5. Using bacon drippings, cook onion, celery, parsley, thyme, salt and pepper. Cook until softened, about 5 minutes.
6. Add onion mixture to cornbread.
7. Whisk together broth, buttermilk, eggs, salt and pepper in a medium bowl. Fold into cornbread mixture.
8. Spoon into a 9×13 baking dish. Drizzle with melted butter and bake for 35 minutes.
9. Drizzle stuffing with more broth halfway through cooking if needed. Crumble for stuffing after cooled.