Begin by tearing or cutting the sourdough and cornbread into bite sized pieces. Add the bread to a large bowl and toss with a bit of EVO and salt & pepper. Then add the bread to baking sheets and toast at 350 degrees for 10-15 minutes or until golden brown and dry. Remove from the oven once ready and set aside.
While the bread is toasting, prepare the veggies and sage. Also slice your bacon and add those to a large frying pan and par-cook on medium.
Remove the bacon from the fry pan and place on a paper towel to absorb the extra fat. Set aside for garnishing later.
Add the 2TBS of garlic herb butter to your fry pan with the bacon fat and melt on medium low.
Add your celery and onion to the fry pan and cook for ~5 minutes and season with a bit of salt & pepper.
Now add your sausage to the veggies and cook until the pink has been removed from the sausage, 5-10 minutes. Note: You don't want to over cook your veggies and sausage, you still want your veggies to have a bite and if your sausage isn't cooked completely, it will finish in the oven bake
Add your garlic, poultry season and sage and cook for another few minutes. Turn off the heat and set aside the pan.
Now let's assemble the stuffing. In a large bowl, add your toasted bread, sausage, veggies, stock, wine and eggs and toss together.
Add the stuffing mixture to a large greased casserole baking dish and top with your par-cooked bacon.
Cover with foil and bake at 350 degrees for 45 minutes to 1 hour. You'll know it's ready once it sets and those amoras have filled your kitchen.
Serve as a side and enjoy, cheers ❤.
*If you don't make the garlic herb butter; I would suggest adding 2TBS of butter, 1TBS of thyme and rosemary and another clove of garlic; in replacement.