Here’s what’s up.

Double Bread Stuffing with Brown Butter, Bacon & Sage I howsweeteats.com

Your stuffing needs two kinds of bread next Thursday. Dos.

Because I am almost absolutely 100% positively sure that you won’t have enough carbs, sugar, bread, starch and carbs on your Thanksgiving table.

Just tell me that isn’t true.

Double Bread Stuffing with Brown Butter, Bacon & Sage I howsweeteats.com

This stuffing would make my mom cry. It’s quite untraditional and stuff… you know. No celery (blah). For months I’ve wanted to make stuffing with sourdough bread. Months, I tell you. I LOVE sourdough. It’s so… sour. And I couldn’t want to make it. !!!

But… when I mentioned it… to that guy I live with… he says “Oh. ?  I really thought maybe… you know, you’d make some cornbread stuffing this year…or something… I’ve always wanted to try that.”

Uhhhhhh. What?

Come again?

Double Bread Stuffing with Brown Butter, Bacon & Sage I howsweeteats.com

Oye. Sidebar: Don’t mind this almost burnt brown… err, black… butter. It’s not burnt. I swear. I might have dipped a spoon in and ATE IT to check. Maybe. Sorta. Definitely.

Double Bread Stuffing with Brown Butter, Bacon & Sage I howsweeteats.com

No, but really.

Since when do 5-year old palates determine the meals in this house? Where are these suggestions when I’m stumped stupid for dinner ideas on Monday nights? Where did you even LEARN about cornbread stuffing?! FYI: Cornbread stuffing does NOT have chicken in it. !!! Do you know this?

I already had the sourdough bread. I planned ahead. I bought it. It took everything in my SOUL not to eat it.  You guys… seriously. While I would have been perfectly content taking down that loaf toasted with eggs, toasted with bacon and lettuce and not tomato, toasted with garlic and parmesan then cubed… and toasted as croutons for the salad I’d never eat… I took one for the team and hurriedly made a batch of cornbread. I was going somewhere I’d never gone before.

Double Bread Stuffing with Brown Butter, Bacon & Sage I howsweeteats.com

This kept me up at night. I literally had to take Nyquil to fall asleep because bedtime was not happening with bacon and bread(s) and brown butters and other b things on the brain. After the four episodes of Friends and the two attempts at painting glittery gradients on my nails, the only thing weighing my eyelids down was the fact that I suck at nail art and will never have a house as clean as Monica Gellar’s.

Stuffing cures all.

We have been devouring it since Monday and can’t.get.enough. I live for stuffing. The flavor is outrageous. Outrageous… believe it.

I’d love to tell you that this will grace our Thanksgiving table next week, but the fact is that I spent a good four hours already trying to convince my mom that butternut lasagna is where it’s at (!) even if I’m the only one who eats the entire dish that night… and if the stuffing is changed up I’m pretty sure she’ll fly off the handle.

So here it is… Some of the cornbread gets crumbly and some of it stays cubed and there are still sour bites and everything is daaaa-renched in brown butter but then toasted and stuffed in a little bed with crispy bacon squares and it’s smoky but sweet and crusty but soft and… and… ah. Yeah.

Double Bread Stuffing with Brown Butter, Bacon & Sage I howsweeteats.com

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Double Bread Stuffing with Brown Butter, Bacon & Sage

Yield: serves 4-6 with generous helpings + leftovers

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1.5 hours (as long as the cornbread is baked)

Ingredients:

1 batch of cornbread, baked (in an 8-inch pan) and cubed
1 loaf of sourdough bread, cubed (about 4-5 cups worth)
6 slices of bacon, chopped
1 medium red onion, chopped
2 shallots, chopped
2 leeks, thinly sliced
2 garlic cloves, minced
3 cups chicken or turkey stock
3 tablespoons heavy cream
2 tablespoons grated parmesan cheese
6 tablespoons unsalted butter
3 tablespoons fresh thyme
1/4 cup freshly chopped parsley
12-15 sage leaves, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

Preheat oven to 400 degrees F. In a 9×13 baking dish, add cubed bread. Place in the oven and bake for 8 minutes, then flip, and bake for 8 minutes more. Remove from oven and set aside. While bread is baking, heat butter in a small saucepan over medium heat. Whisk continuously until brown bits form on the bottom (about 5 minutes), then immediately remove from heat and set aside.

Heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered. Remove bacon with a slotted spoon and drain on a paper towel, leaving drippings in the pan. Add onion, shallots, sage and leeks, cooking for 5-6 minutes and stirring occasionally until soft. Turn heat down to low, add garlic and cook for 1-2 minutes more. Turn off heat and stir in parsley, thyme, parmesan, 1/2 cup stock and cream.

Drizzle brown butter over bread cubes, tossing to coat. Drizzle 1 1/2 cups of stock over top, flipping to coat and stirring to moisten, adding more if needed. Ladle in spoonfuls of the onions mixture, mixing to coat, then fold in bacon. Season with salt and pepper. At this point some of the cornbread will began to crumble, but that is a good thing!

Bake at 375 degrees F for 40-45 minutes, or until crispy and golden brown.

Note: If you want to stuff the bird with this, skip the stock drizzle over the bread (keep the butter), fold everything together and then stuff.

Double Bread Stuffing with Brown Butter, Bacon & Sage I howsweeteats.com

I think I’m becoming a bread person.

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121 Responses to “Double Bread Stuffing with Brown Butter, Bacon & Sage.”

  1. #
    51
    mary @ what's cookin with mary — November 18, 2011 @ 12:29 pm

    Can I pretty please come to your Thanksgiving ? I am a huge stuffing fan and this recipe sounds amazing. Bacon, shallots AND leeks. I die. Now I’m craving the fitnessista’s stuffed ‘shrooms and stuffing for breakfast!

    Reply

  2. #
    52
    Stacy @ Say it with Sprinkles — November 18, 2011 @ 12:32 pm

    I basically can’t wait for Thanksgiving now!

    Reply

  3. #
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    collette — November 18, 2011 @ 12:34 pm

    I would totally eat what you had planned for Thanksgiving!! I LOVED the butternut lasagna! I’m still dreaming of it! And I put MANY types of bread into my stuffing, not just 2! Biscuits, cornbread, and sourdough, leftover rolls i have been freezing all month! GLORIOUS!! Have to say I have never thought about bacon and browned butter, but DUH?? Why the heck not! They are awesome!! Throw in some sausage, dried cranberries and mushrooms and I am ALL IN!! Heck, my stuffing is more like a whole meal in one casserole dish now that i think of it!! Definitely trying the bacon and browned butter this year!

    Reply

  4. #
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    Liz — November 18, 2011 @ 12:42 pm

    Wow. This looks fabulous!

    Reply

  5. #
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    Lisa Anderson — November 18, 2011 @ 12:56 pm

    You can come have TG at my house and I’d let you make this! ;o)
    I am all over the browned butter these days – you turned me on to it and on my heavens it smells amazing and love the flavor! Who knew “burnt” butter would smell so delicious! But your blog is killing me…but I love it!

    Reply

  6. #
    56
    Nicola @ unhip squirrel — November 18, 2011 @ 12:58 pm

    maaaannnn… you were not joking. You ARE a brown butteraholic. No judgement from me though – I love the stuff. And I love the look of your stuffing!

    Reply

  7. #
    57
    la domestique — November 18, 2011 @ 12:59 pm

    I’ve been testing stuffing recipes this week and love your brown butter-sage-bacon combo. Looks fantastic!

    Reply

  8. #
    58
    Andrea @ The Skinny Chronicles — November 18, 2011 @ 1:03 pm

    Oooh, I am a bread person too. We should get a specially designated line in grocery stores, right next to the Express Lane. “Bread Lane.” I have been wanting a sourdough starter forever…but no luck. Your stuffing looks fab. Can’t wait to try on turkey day!

    Reply

  9. #
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    kathleen @ the daily crumb — November 18, 2011 @ 1:11 pm

    um, delicious. jessica you never cease to amaze me!!

    Reply

  10. #
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    Moni'sMeals — November 18, 2011 @ 1:15 pm

    ummmm Amazing, so perfect for next week. :)

    Reply

  11. #
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    d.liff @ yelleBELLYboo — November 18, 2011 @ 1:28 pm

    I just died a little. On my thanksgiving menu.

    Reply

  12. #
    62
    Casey @ Pocket Full of Sunshine — November 18, 2011 @ 1:35 pm

    This sounds absolutely incredible. In fact, I am pinning it right now, that’s how awesome it sounds!

    Reply

  13. #
    63
    Karen T. — November 18, 2011 @ 1:38 pm

    Apprently growing up I was horribly denied the good things in life because our stuffing was made from that wonderful brand called stovetop. Then I got married and man was I throughly surprised that in the South (where I’ve lived my whole life mind you) they don’t call it stuffing, but dressing and it does NOT come out of a box and is ALWAYS made with cornbread. I don’t think I can convince the inlaws to make your version this year since they’ve been making their version for decades. I will DEF be making this version myself though.

    Reply

  14. #
    64
    Candice @ Sailing on Paper — November 18, 2011 @ 1:44 pm

    Even though I eat stuffing with sausage, I never thought of adding bacon to it. This honestly looks so amazing.

    Reply

  15. #
    65
    Annie @ Naturally Sweet Recipes — November 18, 2011 @ 1:52 pm

    My goodness, that looks incredible! Great recipe!

    Reply

  16. #
    66
    Joy — November 18, 2011 @ 1:59 pm

    this sounds absolutely perfect. i wish i could spend thanksgiving with you! haha.

    Reply

    • Crissy K — November 19th, 2011 @ 10:30 am

      Lol, I second that. Your family is so blessed to have such a creative and talented cook among them. I love your posts. Super addicted.

      Reply

  17. #
    67
    nicole {sweet peony} — November 18, 2011 @ 2:05 pm

    omg my husband would DIE if i made this for him. he’s a sourdough guy. loooooves it. and i’m pretty sure he likes cornbread too but it wouldn’t matter cuz i would tell him it was sourdough dressing. browned butter? bacon? sage? omg i might die!

    Reply

  18. #
    68
    Rachel @ Baked by Rachel — November 18, 2011 @ 3:14 pm

    The simple fact that his has bacon in it wins me over :)

    Reply

  19. #
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    Sarah @ The Cyclist's Wife — November 18, 2011 @ 3:17 pm

    Oh my. How did you incorporate all of my favorite things into one dish? I’m afraid to make this because I don’t think but anyone but my belly will see it. I have to go run 5 miles now.

    Reply

  20. #
    70
    Ty — November 18, 2011 @ 3:28 pm

    I HATE stuffing. Like seriously… HATE. But this makes me want to try it.

    Especially because there’s corn bread. OH MY GOD do I love corn bread.

    Also.

    BACON!!

    Reply

  21. #
    71
    Liz @ Tip Top Shape — November 18, 2011 @ 4:09 pm

    This looks amazing!! I am officially dubbing you the Queen of Browned Butter!

    Reply

  22. #
    72
    Charissa — November 18, 2011 @ 5:17 pm

    I die. The suffing at Thanksgiving is my favourite part!

    Reply

  23. #
    73
    Katie @decoratemylife.com — November 18, 2011 @ 6:37 pm

    I have never been a huge stuffing fan, but yours looks DELICIOUS! I can’t imagine how amazing your thanksgiving dinner will be!

    Reply

  24. #
    74
    Kiran @ KiranTarun.com — November 18, 2011 @ 6:43 pm

    I’ve never had bread stuffing before, but that doesn’t mean I am not drooling!

    Reply

  25. #
    75
    Andrea — November 18, 2011 @ 8:04 pm

    What’s your opinion on using older, less than delicious bread? Aka… I have an entire loaf of whole wheat bread in my fridge that has not been touched since we hardly ever eat sandwiches… I KNOW it would be better to make stuffing with perfect bread, but since it’s covered with butter, and bacon, and broth, and spices… would it still be good? BE HONEST! I just want to use up this darn loaf… I’m kinda a weirdo about needing to put use to everything in my fridge.

    Reply

    • Christine @ The Savoury Traveller — November 21st, 2011 @ 8:22 pm

      I thought old bread is exactly what you use for stuffing?! Because it’s dry enough that it absorbs all the moisture from everything else. My mum used to collect loaf heels, buns etc. for a few days leading up to the holidays and keep them in a big bowl for us to tear through while we watched Charlie Brown Christmas. Otherwise, doesn’t it have a kind of wet or mushy consistency?

      Reply

  26. #
    76
    Dana B — November 18, 2011 @ 8:17 pm

    ooooh. this looks wonderful! think this is going on the thanksgiving table. may have to test it first tho ’cause I don’t know if i can’t wait ’til next week :)

    Reply

  27. #
    77
    Vicky @ Recipe Adaptors — November 19, 2011 @ 12:46 am

    I love stuffing and this looks fantastic!

    I just posted a Ginger Pumpkin Cheesecake that would make a good Thanksgiving dessert. Shame we don’t have Thanksgiving here in Australia – I don’t have a good excuse to make the rest of the meal!

    Reply

  28. #
    78
    Tara Connor — November 19, 2011 @ 11:45 am

    I am concerned about you taking Nyquil for sleep as it has many unnecessary ingredients if all you need is a sleep aid. I have this same convo often with peeps that take Tylenol PM. The “PM” part is just Benadryl aka diphenhydramine. If you aren’t having pain why would you add Tylenol? The main ingredient in Nyquil, doxylamine, works in a similar fashion to Benadryl (diphenhydramine); it’s an antihistamine with a general CNS depressant action. ( Again, you didn’t mention being sick.)There are lots of herbal alternatives…Valerian Root and Melatonin work great. Or just take a Benadryl…please be careful..we love your blog and want you around forever!!! :)

    Reply

  29. #
    79
    Alyse — November 19, 2011 @ 12:07 pm

    This stuffing sounds delicious. Is it the brown butter that has captured me, or the bacon? Hmmm. Which brings me to another topic. I love popcorn. Now I am torn between brown butter popcorn and popcorn cooked in lots and lots of bacon grease. Both salted with black truffle sea salt and alpine touch (a blend from Montana).

    Reply

  30. #
    80
    Lisa T — November 20, 2011 @ 6:36 pm

    I brought up this recipe to my husband (he likes tradition and sticking to “if it ain’t broke, don’t fix it”) and he is sooooo willing to try a new stuffing recipe. We had him at “bacon”.

    Can I make all the components ahead of time, minus drizzling the butter and stock over it? To save time and energy when all the guests are here, I mean..

    I try and make things ahead of time- like mashed potatoes, etc.

    Reply

  31. #
    81
    Laura @ GotChocolate — November 20, 2011 @ 10:24 pm

    Oh wow! I wouldn’t have thought to add bacon. I JUST bought the ingredients to make a fairly plain dressing for Thanksgiving. Now I”m really tempted to add bacon to mine too!

    THANKS!

    Reply

  32. #
    82
    Christine @ The Savoury Traveller — November 21, 2011 @ 8:19 pm

    “Where did you even LEARN about cornbread stuffing?! FYI: Cornbread stuffing does NOT have chicken in it. !!! Do you know this?” — snorted out loud, at my desk, in my otherwise silent office. BUSTED.

    Reply

  33. #
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    kat — November 22, 2011 @ 1:30 am

    Oh my gosh, that looks amazing! What a great way to sneak in that bacon :)

    Reply

  34. #
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    Nicole — November 23, 2011 @ 3:56 pm

    I came across your blog via Pinterest, fell in love, then found this stuffing. Oh. My. Gosh.

    We celebrated Thanksgiving early with family who came to town and decided to give this recipe a try. It is hands down one of the best stuffing recipes I have ever had! For anyone who hasn’t finalized their Thanksgiving menu, please make this! It is amazing!

    Reply

    • Jessica — November 23rd, 2011 @ 5:40 pm

      So glad you liked it!!

      Reply

  35. #
    85
    Teresa Nixon — November 23, 2011 @ 6:38 pm

    So….this just came out of my oven. It is AMAZING!
    The bacon just makes it perfect, without it I think I’d feel it was missing something but not be able to put my finger on it. PERFECT STUFFING!

    Thank you so much!!!

    Reply

  36. #
    86
    Stephanie — November 23, 2011 @ 11:08 pm

    I made this for Thanksgiving, too. I added sausage to it and made a batch and a half–I gave a pan to someone else to have tomorrow.

    I am not kidding when I say it’s possibly the best food I have ever made. I LOVE THIS RECIPE! It’s on my interest page, too.

    Also, HEY: that Bourbon Milkshake? It’s been popular. Thanks!

    Reply

  37. #
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    Pam — November 23, 2011 @ 11:14 pm

    I made this tonight because I am making abillzion things for our little Thanksgiving dinner. We have 8 for dinner, but I love leftovers. AND thankfully I’ll have this stuffing to eat on Friday. I sneaked some even before it was cooked in the oven and I am salivating in anticipation. I think this is the best stuffing ever…I’ll write back after tomorrows feast. I may just have to forget to put the stuffing on the table.

    Reply

  38. #
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    Jen — December 21, 2011 @ 4:55 pm

    I have finally convinced my family to let me make the stuffing this year, (bye bye stovetop!) and I just bought all the ingredients to make this.
    Just wondering though – should I make the cornbread recipe today/tomorrow (aka days before the big day) to let it dry out? It was my understanding that stuffing always was made with ‘dry’ bread.
    Thanks!!

    Reply

    • Jessica — December 21st, 2011 @ 5:14 pm

      You can definitely do that if you want, but the recipe calls for toasting the bread so either way you will be okay. Mine was freshly baked!

      Reply

  39. #
    89
    Patty Kivlen Duckrey — October 13, 2012 @ 6:22 pm

    I love your writing as much as I love your fabulous recipes!!!! True Genius! I am def a FAN!!! :-)

    Reply

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    Tina CMW — October 15, 2012 @ 8:02 pm

    You Rock! And thanks huge to your hubby Mr How Sweet!!! This one is going on my Christmas list! I have used a mixture of whole wheat/12 grain (aka goat food), pumpernickel, and sourdough leftover bread toasted and cubed/chunked! BTW, have you ever used strips of bacon on the top of the bird breast and drumsticks and wings (chicken or turkey) after the bird skin has crisped? sort of like a protective covering flavor booster for drippings? We fight over the bacon!

    Reply

  41. #
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    melissa — November 20, 2012 @ 9:49 pm

    I am so happy that i stumbled across your blog a few months back…I look forward to reading it every day :) I just bought everything i’ll need to make this amazing looking stuffing for this Thanksgiving. I was wondering if you think i can put it all together Wednesday night without baking it, pop it in the fridge, and bake it on Thanksgiving? Or should I wait, and put it together Thanksgiving morning? Thanks!!

    Reply

  42. #
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    melissa — November 22, 2012 @ 8:02 pm

    the HIT of my Thanksgiving table. Thank You for a fantastic recipe! I put it all together the night before, and baked on Thanksgiving. Everyone raved! A recipe I will be making for years to come!

    Reply

  43. #
    93
    Telsa — October 30, 2013 @ 8:28 am

    Hi, I was curious if you had any suggestions on if i could cook this in a crockpot?

    Reply

  44. #
    94
    Jan — November 26, 2013 @ 2:57 pm

    How much of this can be done ahead? I just finished with both breads but can it all be made today (2 dys ahead)? Hurry! I can’t wait to taste it….you know, to make sure the family will like it!

    Reply

    • Jessica — November 26th, 2013 @ 3:37 pm

      i think it will be okay made ahead of time – you just might need to add a little liquid to moisten it, you know??

      Reply

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