By: Chef Brandie Lamb
Buttermilk Cornbread Stuffing
Serves 8
Ingredients:
10 cups crumbled cornbread
4 cups torn white bread pieces of any kind
¾ cup unsalted butter, melted
2 tbsp chopped fresh sage
1# thick cut bacon, chopped
2 cups yellow onion, chopped
1 cup celery, chopped
¼ cup fresh flat-leaf parsley
2 tbsp fresh thyme leaves
Salt and pepper
3 ½ cups chicken stock, divided plus more as needed
2 large eggs
1 cup buttermilk
Preparation:
1. Preheat the Wolf oven to 350F. Toss cornbread, white bread, and ½ cup melted butter and sage in a large bowl. Cook bacon until crispy and add to the bread mixture. Using bacon drippings, cook onion, celery, parsley, thyme, salt, and pepper. Cook until softened, about 5 minutes. Add onion mixture to cornbread.
2. Whisk together broth, buttermilk, eggs, salt, and pepper in a medium bowl. Fold into cornbread mixture. Spoon into a 9x13 baking dish. Drizzle with melted butter and bake for 35 minutes. Drizzle stuffing with more broth halfway through cooking if needed.
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