Contact Info

Cornbread and Sourdough Stuffing

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.