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Bacon Cornbread Stuffing

Bacon Cornbread Stuffing: Your Must-Have Holiday Delight

Bacon Cornbread Stuffing combines sweet cornbread with savory bacon for a memorable holiday dish.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 10 cups day-old cornbread, cut into 1-inch cubes Let it dry out for the best texture.
  • 8 strips bacon, diced Replace with turkey bacon for a healthier option.
For the Vegetables
  • 12 tablespoons unsalted butter Use extra for greasing the baking dish.
  • 1 yellow onion, diced Offers sweetness and depth.
  • 3 ribs celery, diced Adds crunch and freshness.
  • 2 tablespoons fresh sage leaves, minced Substitute with dried sage if needed.
  • 1 tablespoon fresh thyme leaves, minced Use dried thyme if fresh is unavailable.
  • ¼ cup flat-leaf parsley leaves, minced Brightens up the flavor profile.
For the Sweetness and Moisture
  • ¾ cup dried cranberries Adds sweetness and a chewy texture.
  • 2¾ cups turkey or chicken stock Use vegetable stock for vegetarian options.
For Binding
  • 2 large eggs Binds the ingredients together.
For Seasoning
  • kosher salt and freshly ground pepper Enhances all the rich flavors.

Equipment

  • Oven
  • Skillet
  • Baking Dish
  • Measuring Cups
  • Mixing Bowl
  • Whisk

Method
 

Prep Cornbread
  1. Preheat your oven to 325°F (163°C). Spread cornbread cubes on a parchment-lined baking sheet. Bake for 20 minutes until dry and slightly toasted. Allow to cool.
Render Bacon
  1. Heat a large skillet over medium-low heat, add diced bacon, and cook for 8-10 minutes until crispy. Transfer to a bowl, leaving fat in the skillet.
Sauté Vegetables
  1. In the same skillet, melt butter over medium heat. Add onion and celery; cook for 5-7 minutes until softened. Mix in minced sage and thyme, season with salt and pepper.
Whisk Wet Ingredients
  1. In a measuring cup, whisk together eggs and stock. Season with salt and pepper.
Combine Ingredients
  1. In a large bowl, combine cornbread, bacon, and cranberries. Fold in sautéed vegetables and gradually mix in the egg and stock mixture.
Bake Stuffing
  1. Transfer mixture to a greased 9x13-inch baking dish. Cover with foil and let sit for 15 minutes. Bake covered for 30 minutes, then uncover and bake for an additional 20-25 minutes until golden brown.
Cool Before Serving
  1. Allow the stuffing to cool for 15 minutes before serving. Garnish with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This stuffing can be prepared 2 days in advance and baked before serving. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.

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