Bacon Cornbread Stuffing

By gmbeckett

Ingredients

• 1 pan cornbread (8-inch square), cut into 1/2-inch cubes
• 8 slices white sandwich bread, cut into 1/2-inch cubes
• 4 slices bacon, cut into 1-inch pieces
• 1 small yellow onion, diced small
• 2 stalks celery, diced medium
• 2 cloves garlic, minced
• 1 tablespoon finely chopped fresh sage leaves
• 2 large eggs, lightly beaten
• 2 3/4 cups chicken broth
• 1/2 cup chopped fresh parsley
• Coarse salt and pepper

Preparation

Step 1

Preheat oven to 375 degrees. Spread cornbread and bread on two rimmed baking sheets and bake until dry and golden, about 15 minutes. Meanwhile, in a medium skillet, cook bacon over medium until fat is rendered and bacon is crisp, about 5 minutes. Add onion, celery, and garlic and cook until translucent, about 4 minutes. Stir in sage and transfer to a large bowl.

Add cornbread, bread, eggs, broth, parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bowl and toss until combined. Let sit 5 minutes, then toss again. Reserve 4 1/2 cups for turkey, then spoon remaining stuffing into a 9-inch square baking dish. Bake until top is golden brown, 20 to 25 minutes.