- 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.
Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds.