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–+ servings
Cornbread Stuffing with Bacon

Savory Cornbread Stuffing with Bacon for Cozy Gatherings

Delight in the warmth of Cornbread Stuffing with Bacon—perfect for gatherings and full of rich flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 8 cups Cornbread Substitute with store-bought cornbread to save time
  • 8 oz Bacon Adjust based on taste preference
  • 1 cup Onion Shallots can be used for a milder flavor
  • 1 cup Celery No substitution necessary
  • 3 cloves Garlic Garlic powder can serve as a quick substitute
  • 1 tsp Dried Thyme Fresh thyme can replace dried at a 3:1 ratio
  • 1 tsp Dried Sage Use fresh sage for a brighter taste
  • 1 tsp Black Pepper Adjust to taste
  • 2 cups Chicken Broth Substitute with vegetable broth for a vegetarian option
  • 2 large Eggs Crucial for binding the mixture
  • 1/2 cup Fresh Parsley Chives can be used if preferred
  • 1 tsp Salt Adjust based on the saltiness of your broth
Optional Add-Ins
  • 1 cup Shredded Cheese Incorporate cheddar or crumbled feta for a twist
  • 1 cup Chopped Apples or Dried Cranberries Add for sweetness
  • 1/2 cup Diced Jalapeños or Red Pepper Flakes For a spicy kick
  • 1/2 cup Toasted Nuts Pecans or walnuts add crunch

Equipment

  • large skillet
  • Baking Dish
  • mixing bowl

Method
 

Preparation Steps
  1. Prepare your cornbread by baking according to your preferred recipe or package instructions. Allow it to cool completely before cubing or crumbling.
  2. In a large skillet, cook diced bacon over medium-high heat until crispy, about 6-8 minutes. Remove bacon and leave about 2 tablespoons of fat in the skillet.
  3. Sauté onions and celery in the bacon fat over medium heat for 5-7 minutes until softened. Add minced garlic and cook for an additional minute.
  4. Combine the crumbled cornbread, sautéed vegetables, crispy bacon, thyme, sage, pepper, and salt in a large mixing bowl, mixing gently.
  5. Add chicken broth and beaten eggs to the mixture, stirring gently until well combined.
  6. Fold in chopped parsley gently and ensure no dry bits remain.
  7. Preheat your oven to 350°F (175°C). Grease a 9x13 baking dish and spread stuffing evenly.
  8. Cover with foil and bake for 25 minutes, then remove foil and bake for another 10-15 minutes until golden-brown.
  9. Allow to cool for 5-10 minutes before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

For a vegetarian option, substitute bacon with mushrooms or smoked tempeh. Store leftovers in an airtight container and reheat for best results.

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