Loaded Sourdough Cornbread Stuffing Recipe

Win the Thanksgiving MVP award with our Sourdough Cornbread Stuffing recipe. Regardless of if you call this recipe cornbread stuffing or cornbread dressing, the addition of the loaded sourdough makes it savory and delicious.

5 from 1 vote

Win the Thanksgiving MVP award with our Sourdough Cornbread Stuffing recipe. Whether you call it dressing or stuffing, this is a tasty Thanksgiving recipe.

Calories: 1914kcal

Author: This Worthey Life

Ingredients

1 pound ground sausage
6 strips thick-cut bacon
2 1/2 cups sourdough cubes
3 cups slightly crumbled cornbread
4 cups chicken stock
1/2 cup sliced celery
1 cup sweet onion
3 garlic large cloves
1 Granny Smith apple
1 medium red bell pepper chopped
1 medium green bell pepper chopped
1/2 cup chopped toasted walnuts
1/4 cup chopped flat-leaf parsley
1/2 stick unsalted butter cut into cubes
3 tablespoons + 1 tablespoon extra virgin olive oil
3 tablespoons rubbed sage
2 tablespoons Old Bay seasoning
1 tablespoon freshly ground black peppercorns
1 tablespoon sea salt or Kosher salt to taste

Instructions

Preheat oven to 400 degrees.
Line a sheet pan with parchment paper, then place a wire rack onto the sheet pan. Place the strips of thick-cut bacon on the wire rack, make sure the bacon is laying flat and the pieces of bacon do not overlap.
Place the sheet pan on the center rack of the preheated 400-degrees oven.
Cook the bacon until it is crispy in 18-20 minutes.
Reduce oven temperature to 350 degrees to bake the dressing.
Remove the bacon after it is crispy. Transfer the bacon to a plate or bowl lined with paper towels. Reserve a tablespoon of bacon drippings.
Place a skillet over med-high heat and add a single tablespoon of extra virgin olive oil.
When the oil is hot, add the Italian sausage, break it apart with a spoon, brown the sausage, and then transfer it onto a plate or bowl lined with paper towels.
Wipe the skillet clean, place it over medium/high heat, and toast the walnuts for 1-2 minutes. Transfer the walnuts to a small bowl and set aside.
Add the tablespoon of bacon drippings to the skillet and place it over medium/high heat.
When the pan is hot, add the onions, apples, celery, and red and green bell peppers, and sauté for five minutes. Remove the mixture from the skillet into a bowl and set aside.
Add 2 1/2 cups of the sourdough cubes and 3 cups of the crumbled cornbread into a large bowl. Fold in the crumbled thick-cut bacon, Italian sausage, onions, apples, celery, red and green bell peppers mixture, toasted walnuts, and chopped flat-leaf parsley, and add in the seasonings.
Gently fold all ingredients together, and add the chicken stock one cup at a time. Fold the mixture after you add each cup of chicken stock. The key to great dressing, it shouldn't be soggy or too dry. However, adjust to your preference. I like my dressing to be moist; it will lose a bit of its moisture while cooking in the oven. After mixing the ingredients, give it a taste and adjust the seasoning. You won't need to add salt because you will get salt from the thick-cut bacon and Italian sausage.
Spoon the dressing into your preferred baking dish; this should be a high-walled dish about 2 to 4 inches deep.
Cut pieces of the half-stick of unsalted butter all over the top of your dressing. I always make sure to tuck a few pieces into the corners.
Place the dressing onto the center rack of a preheated 350-degree oven and cook for an hour.
Remove from the oven and serve with cranberry sauce, turkey, or sausage gravy.

Notes

Make The Jiffy Mix Cornbread For Your Dressing

Ingredients:

2 boxes Jiffy Mix Cornbread
1/2 cup yellow cornmeal
2 eggs
2/3 cup heavy cream
2/3 cup whole milk
1 1/2 tablespoons rubbed sage
1 tablespoon freshly cracked black peppercorns
1 tablespoon extra virgin olive oil
1 tablespoon melted unsalted butter

Directions:

Preheat oven to 400 degrees
Place the cast iron in the oven to get hot.
Into a large bowl, add Jiffy cornbread mix, yellow cornmeal, heavy cream, whole milk, rubbed sage, and freshly cracked black peppercorns.
Mix the ingredients thoroughly.
Remove the cast iron from the oven and add the extra virgin olive oil and the melted butter.
Use a brush and ensure the bottom and side of the skillet is coated.
Spoon the cornbread batter into the skillet and spread it out evenly.
Place the skillet into the center rack of the preheated oven and bake for 12 minutes or until the cornbread's top is golden brown.
Remove the cornbread from the oven and allow it to cool. Set aside.

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