For this stuffing, be sure to use a cornbread that's not too sweet. Find our recipe at marthastewart.com/cornbread.
- Total Time:
- Servings: 8
Source: Everyday Food, November 2012
- 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
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.