1 pan cornbread (8-inch square), cut into 1/2-inch cubes
8 slices white sandwich bread, cut into 1/2-inch cubes
4 slices bacon, cut into 1-inch pieces
1 small yellow onion, diced small
2 stalks celery, diced medium
2 cloves garlic, minced
1 tbsp finely chopped fresh sage leaves
2 large eggs, lightly beaten
2 & 3/4 cups chicken broth
1/2 cup chopped fresh parsley
Coarse salt and pepper
1. Preheat oven to 375°F. 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.
2. 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.
Note: Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds.