By: Chef Brandie Lamb

Buttermilk Cornbread Stuffing

Serves 8


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


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.