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Two-Bread Dressing

I'm originally from Oregon and was raised on herb stuffing, but my Southern husband would eat only his mother's corn bread stuffing. So I created this recipe as a compromise and have received many compliments on it.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6-8 servings


  • 9 bacon strips, diced
  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 6 slices bread, toasted and cubed
  • 3 cups coarse corn bread crumbs
  • 1/3 cup minced fresh parsley
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1-1/2 cups chicken broth


  • In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute celery and onion in drippings until tender.
  • In a large bowl, toss bread, parsley, sage, thyme and rosemary. Add celery, onion, broth and bacon; mix gently.
  • Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts
1 each: 286 calories, 17g fat (6g saturated fat), 17mg cholesterol, 716mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 6g protein.

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