Double Bread Stuffing with Brown Butter, Bacon & Sage.
Here’s what’s up.
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.
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?
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.
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.
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
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
Instructions
- 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.
Notes
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I appreciate you so much!
I think I’m becoming a bread person.
128 Comments on “Double Bread Stuffing with Brown Butter, Bacon & Sage.”
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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!!
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!
Hi, I was curious if you had any suggestions on if i could cook this in a crockpot?
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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!
i think it will be okay made ahead of time – you just might need to add a little liquid to moisten it, you know??
We made this stuffing for Thanksgiving this year – it was a huge hit! Thanks for such a great recipe. We switched the sourdough out for brioche simply because that’s what I could find in the store, but kept everything else the same. Excellent flavor, still moist (there just isn’t a better word to use here), yet some pieces of bread were crispy. Just perfection!!!
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Hi! Thinking of making this for Thanksgiving this week. About how many would you say this serves? I’m thinking 8-10?
yes absolutely! i’d say about 8 to be safe. :)
How long ahead should I make the cornbread and dice the sourdough? I am thinking it would hold up better if it started out hard, as in stale.
yes, it’s best stale! i would make it a few days before – you can cut them the night before and leave overnight to get stale. or the other option is to toast them in the oven so they get crouton-ish!
I have a question. When it calls for 2 leeks are you supposed to use the entire leek, white and green parts?