Bacon Cornbread Stuffing
User Reviews
5
63 reviews
Excellent
Bacon Cornbread Stuffing
Report
Bacon Cornbread Stuffing uses toasted cornbread chunks combined with crispy bacon, sautéed onions and celery, fresh herbs, and turkey stock. Cold butter is folded in before baking to create a moist yet textured stuffing with savory depth from the bacon and herbs. It’s a classic side for holiday meals or any roasted poultry.
Description
This Bacon Cornbread Stuffing begins by breaking cornbread into bite-sized pieces and drying them out either overnight or by baking at 400°F to achieve a crispy texture. Thick-cut bacon is cooked just until flexible but still crisp, retaining chewiness. Onions and celery, including some leaves, are sautéed in rendered bacon fat with fresh sage and thyme to form a fragrant vegetable base. Apple cider vinegar adds a subtle tang. A mixture of turkey or chicken stock and eggs is whisked in to hydrate the dried cornbread and bind the stuffing. Cold butter chunks are folded in to add richness and moisture throughout.
The stuffing is assembled to balance textures—crispy cornbread contrasts with the moist, buttery interior and flavorful vegetables. It pairs well with roasted turkey or chicken for traditional holiday dinners.
Practical notes include drying the cornbread thoroughly to prevent sogginess and suggestions to make stock from Better Than Bouillon turkey base or regular chicken stock. Care is advised to cool stock enough before adding eggs to prevent curdling.
Share:
Ingredients
- cornbread One 9x13 inch pan
- 12 lices Bacon about 12 ounces, thick-cut
- 2 large onion chopped
- 4 talks celery including some leaves, about 2 1/2 cups
- 1 teaspoon kosher salt
- black pepper to taste
- 2 tablespoons sage chopped, fresh
- 2 teaspoons thyme fresh 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 egg
- 1 & 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 tablespoons butter chopped, cold
Instructions
- Tear the cornbread into bite-sized chunks. Spread out on 2 large baking sheets. Let the cornbread sit out uncovered (I left mine in the turned-off oven) 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 if they are not dried out. Return the cornbread to the turned-off oven so that it can keep drying out while you prepare the rest of the stuffing.
- Chop the bacon into 1-inch pieces.
- In a large skillet, cook the bacon over medium heat until crispy. Don't overdo it, or the bacon will get to crunchy when you bake it later. It should be cooked but still flexible. Remove the pan from the heat, and transfer the bacon to a paper towel lined plate and set aside. Leave all that bacon grease in the pan.
- Chop 2 onions and 4 stalks of celery. For extra flavor, I love to chop some of the celery leaves. (In fact, I never remove celery stalks. I just start chopping the entire head of celery from the leaf end until it looks like I have about 2 and 1/2 cups. Those leaves have tons of flavor!)
- Heat the bacon grease in the pan over medium heat until it is shimmery. Add the onion and celery. Saute for about 10 minutes until the onions are translucent and the celery is soft. Add 1 teaspoon kosher salt and pepper to taste.
- Add 2 tablespoons fresh sage and 2 teaspoons fresh thyme to the onions and saute for another 1 minute until fragrant. Remove from heat.
- Add the dried cornbread to a very large bowl.
- Preheat the oven to 350 degrees F.
- Scrape the onions and celery into the bowl, and return the pan to the oven (don't wash it). Add the bacon to the bowl.
- Return the empty pan to medium heat and add 1/4 cup cider vinegar. Cook over medium heat, scraping the brown bits off the bottom of the pan, until the liquid is nearly evaporated.
- Add a stick of butter to the pan and melt completely. Pour the butter over the cornbread in the bowl, scraping the pan well. (You can finally put it in the sink now.)
- In glass measuring cup, whisk together 2 and 1/2 cups turkey stock** and 2 eggs. Season with 1 and 1/2 teaspoons salt and 1 teaspoon pepper.
- Slowly pour the stock mixture over the bowl with the cornbread, stopping to carefully and gently stir. You don't want to demolish your cornbread, try to keep it from falling apart. If it's dried out enough, it should be okay. Add more stock as necessary to make sure that the cornbread is rehydrated.
- Grease a 9x13 inch pan. Scrape the stuffing mixture into the pan and spread out evenly.
- Top the stuffing with 4 tablespoons of chopped butter.
- Spray a sheet of foil with nonstick spray and cover the stuffing, sealing the edges.
- Bake at 350 for about 30 minutes, until warmed throughout.
- Raise the oven temperature to 450 degrees F. Remove the foil from the pan. Bake at 450 for another 20 minutes or so, keeping an eye on it because every oven is different. You want the top to get crispy but not burned. The edges of the pan should also be crispy.
- Serve with turkey and gravy and mashed potatoes!
Notes
- If short on time, bake the cornbread pieces longer than 10 minutes at 400°F, flipping to ensure they dry out without burning.
- Use Better Than Bouillon Turkey Base dissolved in hot water or regular chicken stock for best flavor in the stuffing liquid.
- Ensure the stock is cooled sufficiently before whisking in eggs to avoid curdling.
Nutrition Information
Show Details
Serving
1serving
Calories
505kcal
(25%)
Carbohydrates
32g
(11%)
Protein
11g
(22%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
131mg
(44%)
Potassium
303mg
(6%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
667IU
(13%)
Vitamin C
3mg
(3%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 505kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 667IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
63 reviews
Excellent
Other Recipes
You'll Also Love
