Makes: 8 servings
- 10 cups finely crumbled cornbread, use food processor if necessary
- 4 cups hand torn white bread pieces of any kind (sourdough recommended)
- ¾ cup unsalted butter, melted
- 2 tbsp chopped fresh sage
- 1 lb. thick cut bacon, chopped
- 2 cups yellow onion, chopped
- 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
- Preheat the oven to 325°F convection or 350°F bake mode.
- Toss cornbread, white bread, ½ cup melted butter, and sage in a large bowl.
- Cook bacon until crispy and add to the bread mixture.
- Using bacon drippings, cook onion, celery, parsley, thyme, salt and pepper. Cook until softened, about 5 minutes. Add onion mixture to cornbread.
- Whisk together broth, buttermilk, eggs, salt and pepper in a medium bowl. Fold ¾ of mixture into cornbread mixture.
- Spoon into a 9×13 baking dish. Drizzle with melted butter and bake for 35 minutes. Drizzle stuffing with more broth halfway through cooking if needed.