Here’s the situation.
Your Thanksgiving stuffing should include two kinds of bread. Yes — two. It gives you contrast in texture and flavor, and it’s the kind of indulgence that belongs on the holiday table.
Because let’s be honest: you’ll never have too many carbs, bread, or starches at Thanksgiving. The more bread, the better.
This version of stuffing is unapologetically rich and slightly unconventional — no celery here. I’d been dreaming about using sourdough for months. I love sourdough for its tang and chewy texture; it’s perfect cubed and toasted for stuffing.
Then my partner casually suggested cornbread stuffing. I blinked. Cornbread? That hinted-sweet, crumbly texture felt like uncharted territory for me.
To be fair, I already had the sourdough. I’d bought it ahead of time and resisted the urge to eat the whole loaf. Still, I made a batch of fluffy cornbread in an 8-inch pan to pair with the sourdough — and that contrast is exactly what makes this stuffing special.
One small aside: the brown butter might look almost burnt in photos, but it’s intentionally deeply browned — those nutty browned-butter flavors are crucial here. I may have taste-tested it straight from the pan. Not ashamed.
This recipe balances savory and sweet, soft and crisp. Crisp-cubed sourdough and tender, slightly crumbly cornbread join with brown butter, crispy bacon, sage, leeks, shallots and garlic. A touch of cream and parmesan rounds it out while fresh herbs brighten the whole dish.
I couldn’t stop thinking about this stuffing. It kept me up at night — recipe ideas looping through my head — until I finally gave in and tested it. The result: everything I hoped for and more. The flavors are bold and comforting; the textures are varied and addictive.
We’ve been eating it non-stop since making it. If you love traditional stuffing, this will still feel familiar, but with deeper, more complex flavor thanks to browned butter and bacon. The cornbread adds a subtle sweetness and tender crumbs that contrast with the sourdough’s chew.
If you’re debating whether to serve this at your Thanksgiving dinner, go for it. If you plan to stuff the bird, follow the note in the recipe to omit the stock drizzle so the mixture isn’t too wet. Otherwise, bake it in a 9×13 dish until the top is golden and crisp and the interior is moist and flavorful.
Double Bread Stuffing with Brown Butter, Bacon & Sage
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Ingredients
- 1 batch of cornbread baked in an 8-inch pan and cubed
- 1 loaf of sourdough bread, cubed (about 4–5 cups)
- 6 slices 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 black pepper
Instructions
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Preheat oven to 400°F. Spread the cubed breads in a 9×13 baking dish and toast for 8 minutes, flip, then toast 8 minutes more. Remove and set aside. While the bread toasts, melt butter in a small saucepan over medium heat and whisk until it develops brown bits and a nutty aroma (about 5 minutes). Remove from heat immediately.
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Heat a large skillet over medium. Cook bacon until crispy and the fat renders; remove bacon with a slotted spoon and drain on paper towels, leaving the drippings in the pan. Add onion, shallots, sage and leeks and cook 5–6 minutes until softened. Reduce heat, add garlic and cook 1–2 minutes. Remove from heat and stir in parsley, thyme, Parmesan, 1/2 cup stock and the cream.
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Drizzle the brown butter over the bread cubes and toss to coat. Pour 1 1/2 cups of the stock over the bread, toss to moisten, and add more stock as needed so the bread is evenly damp but not soggy. Fold in spoonfuls of the onion mixture and then the bacon. Season with salt and pepper. Expect some cornbread to break into crumbs — that adds great texture.
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Bake at 375°F for 40–45 minutes, until the top is golden and crisp and the interior is cooked through.
Notes
Did you make this recipe?
If you did, tag your photos with #howsweeteats and share them on social media. I always love seeing your versions and hearing how you adapted the dish.
In short: this double-bread stuffing — sourdough plus cornbread, bathed in brown butter and studded with bacon and herbs — is both comforting and exciting. It might make you a little obsessed with bread. I think I’m becoming one of those people.