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Bacon Cornbread Stuffing

Savory Bacon Cornbread Stuffing for Your Holiday Feast

A flavorful Bacon Cornbread Stuffing that enhances any holiday meal with crispy edges and a fluffy center.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 10 cups day-old cornbread Ensure it's dry for best results.
  • 8 strips bacon Diced; can use turkey bacon for a lighter version.
  • 12 tablespoons unsalted butter Divided; adjust if cutting down on fat.
  • 1 piece yellow onion Diced; can substitute with shallots.
  • 3 ribs celery Diced; leeks can be used as a substitute.
  • 2 tablespoons fresh sage Minced; dried sage can be used.
  • 1 tablespoon fresh thyme Minced; substitute with dried thyme in a pinch.
  • 0.25 cups flat-leaf parsley Minced; other herbs can bring unique flavors.
  • 0.75 cups dried cranberries Can be swapped out with dried cherries or raisins.
  • 2.75 cups turkey/chicken stock Vegetable stock offers a vegetarian alternative.
  • 2 large eggs For binding; consider flax eggs for a vegan option.
  • kosher salt Essential for seasoning; adjust to taste.
  • freshly ground pepper Essential for seasoning; adjust to taste.

Equipment

  • large baking dish
  • Skillet
  • mixing bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and spread cubed cornbread on a baking sheet. Bake for about 20 minutes until lightly toasted. Let cool.
  2. Increase the oven temperature to 350°F (177°C) and grease a 9x13-inch baking dish with 2 tablespoons of butter.
  3. Cook diced bacon in a skillet over medium-low heat for 8-10 minutes until crispy. Remove and drain on paper towels.
  4. In the same skillet with the bacon fat, melt the remaining butter over medium heat. Add onion and celery, cooking for about 5-7 minutes until tender. Stir in sage and thyme, season with salt and pepper, and cook for another minute.
  5. In a large bowl, whisk together eggs and turkey stock. Season with salt and pepper.
  6. Gently combine dried cornbread cubes, sautéed veggies, cooked bacon, and dried cranberries in a large bowl.
  7. Gradually pour egg and stock mixture over the cornbread mixture, tossing to combine. Transfer to the baking dish and let rest for 15 minutes.
  8. Cover with foil and bake in the oven for 30 minutes. Remove foil and bake for another 20-25 minutes until golden brown. Let cool for 15 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 620mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 450IUVitamin C: 2mgCalcium: 80mgIron: 2mg

Notes

For best results, use day-old cornbread and allow resting before baking. Leftovers can be stored for up to 5 days in an airtight container.

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