Bacon Cornbread Stuffing

Luca ChefSeptember 6, 20253 Mins read8

Delicious bacon cornbread stuffing in a baking dish, perfect for Thanksgiving.

Why Make This Recipe

Bacon Cornbread Stuffing is the perfect side dish for your holiday dinner or any comforting meal. It combines the sweetness of cornbread with the savory flavor of crispy bacon, making it a crowd-pleaser. With a mix of herbs and turkey stock, this stuffing adds richness and a delightful texture to your table. It’s easy to prepare and will fill your kitchen with a mouthwatering aroma.

Table des matières

How to Make Bacon Cornbread Stuffing

Ingredients:

Cornbread (One 9×13 inch pan)
12 slices thick-cut bacon (about 12 ounces)
2 large onions (chopped)
4 stalks celery (including some leaves, about 2 1/2 cups)
1 teaspoon kosher salt
Pepper (to taste)
2 tablespoons fresh sage (chopped)
2 teaspoons fresh thyme leaves
1/4 cup apple cider vinegar
1/2 cup butter (1 stick)
2 & 1/2 cups turkey stock (or chicken stock, plus more)
2 large eggs
1 & 1/2 teaspoons kosher salt
1 teaspoon pepper
4 tablespoons cold butter (chopped)

Directions:

Tear the cornbread into bite-sized chunks. Spread it out on two large baking sheets and let it sit uncovered overnight or for several hours.
Bake the two pans of cornbread at 400 degrees F for about 10 minutes. Flip the cornbread if necessary and bake a little longer until dried out. Return it to the turned-off oven to continue drying while preparing the rest of the stuffing.
Chop the bacon into 1-inch pieces. In a large skillet, cook the bacon over medium heat until crispy but still flexible. Remove from heat and transfer the bacon to a paper towel-lined plate. Keep the bacon grease in the pan.
Chop the onions and celery, including some of the celery leaves for extra flavor.
Heat the bacon grease in the pan over medium heat until shimmery. Add the onions and celery and sauté for about 10 minutes until the onions are translucent and the celery is soft. Add 1 teaspoon kosher salt and pepper to taste.
Stir in the fresh sage and thyme, and sauté for another minute until fragrant. Remove from heat.
Preheat the oven to 350 degrees F. Add the dried cornbread to a very large bowl, scrape the onions and celery into the bowl, and add the cooked bacon.
Return the pan to medium heat, pour in the cider vinegar, and scrape up the browned bits from the bottom. Cook until the liquid nearly evaporates, then add butter and melt completely.
Pour the melted butter over the cornbread mixture in the bowl.
In a glass measuring cup, whisk together the turkey stock and eggs, then season with 1 and 1/2 teaspoons salt and 1 teaspoon pepper.
Slowly pour the stock mixture over the cornbread while gently stirring to avoid breaking apart the cornbread too much. Add more stock if needed to ensure it’s nicely moistened.
Grease a 9×13 inch pan and transfer the stuffing mixture, spreading it evenly. Top with chopped cold butter.
Cover with foil (sprayed with nonstick spray) and bake at 350 degrees for about 30 minutes.
Increase the oven temperature to 450 degrees F, remove the foil, and bake for another 20 minutes or until the top is crispy and golden brown.

How to Serve Bacon Cornbread Stuffing

Bacon Cornbread Stuffing is delicious served warm alongside turkey, gravy, and mashed potatoes. You can also enjoy it by itself as a hearty treat for any meal.

How to Store Bacon Cornbread Stuffing

If you have leftovers, let the stuffing cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, put it in the oven until warmed through.