This warm, fluffy cornbread dressing has the perfect combination of sweet cornbread, crispy bacon and savory herbs. Perfect for your Thanksgiving dinner!
Line two baking sheets with parchment paper. Spread cornbread and whole wheat bread on each baking sheet and bake until dry and golden, about 12-15 minutes. Transfer to large mixing bowl and set aside.
4 cups cornbread, 4 slices whole wheat bread
In your preferred method, cook bacon until crispy. If cooked in a pan or skillet, do not drain bacon fat. If baked in the oven, reserve bacon fat and pour into medium sized skillet.
4 slices bacon
Add leeks and garlic and cook over medium heat for 3 minutes. Stir in celery and cook another 2 minutes.
1 stalk leek, 1 stalk celery, 1 tablespoon garlic
Remove from heat and transfer mixture to the bowl of bread.
Add sage, egg, broth and parsley and stir to combine. Add salt and pepper to taste.
1 tablespoon sage leaves, 1 large egg, 1 1/2 cups chicken broth, 1/2 cup fresh parsley, Salt and pepper
Spray an 8x8 baking dish with non-stick spray. Transfer mixture evenly to dish.