Rating: 3.52 stars
279 Ratings
  • 5 star values: 45
  • 4 star values: 117
  • 3 star values: 70
  • 2 star values: 32
  • 1 star values: 15

Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use a cornbread that's not too sweet.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

279 Ratings
  • 5 star values: 45
  • 4 star values: 117
  • 3 star values: 70
  • 2 star values: 32
  • 1 star values: 15
Rating: 5 stars
11/13/2012
Sarah, your so funny! Thanks for the chuckle I got when you closed the oven door with your foot! I love it! You remind me of me when I cook. Anyway, am cooking all these thanksgiving recipes! Thanks!