Bacon Cornbread Stuffing: The Ultimate Comfort Food Recipe
Introduction to Bacon Cornbread Stuffing
Bacon Cornbread Stuffing is a delightful twist on a classic dish that brings warmth and comfort to any family gathering. This stuffing combines the rich flavors of crispy beef bacon with the sweetness of cornbread, making it a must-try for your next holiday feast or cozy dinner. Whether you’re a seasoned chef or a beginner, this recipe is simple and satisfying, perfect for all ages!
A Personal Story Behind My Bacon Cornbread Stuffing Journey
Growing up, my family always looked forward to gathering around the table during the holidays. One dish that never failed to make an appearance was stuffing. My grandmother would make her version, filled with love and tradition. As I grew older, I wanted to create my own version that honored her memory while adding my personal touch. The addition of bacon and cornbread turned out to be a game changer, and now, it’s a family favorite that brings everyone together.
What Makes This Bacon Cornbread Stuffing Recipe Special?
This recipe stands out due to the combination of savory beef bacon and slightly sweet cornbread, creating a flavor profile that is both comforting and exciting. The use of fresh herbs like sage and thyme adds an aromatic touch, while the dried cranberries provide a delightful burst of sweetness. This stuffing is not only perfect for holidays but also pairs beautifully with any roasted meat, making it a versatile dish for year-round enjoyment.
The Full Bacon Cornbread Stuffing Recipe
Ingredients
- 10 cups day-old cornbread, cut into 1-inch cubes
- 8 strips bacon, diced
- 12 tablespoons (1 ½ sticks) unsalted butter, diced plus more for greasing
- 1 yellow onion, diced
- 3 celery ribs, diced
- 2 tablespoons minced fresh sage leaves
- 1 tablespoon minced fresh thyme leaves
- ¼ cup minced flat-leaf parsley leaves
- ¾ cup dried cranberries
- 2 ¾ cups turkey or chicken stock
- 2 large eggs
- Kosher salt and freshly ground pepper
Instructions
- Prep the cornbread: Preheat the oven to 325°F. Spread the cubed cornbread on a parchment-lined baking sheet. Bake for 20 minutes until dry. Let it cool completely. (This can be done up to 2 days ahead and stored in an airtight container.)
- Grease the baking dish: Preheat the oven to 350°F. Grease a 9×13 baking dish with butter to prevent sticking.
- Render the bacon: In a large skillet over medium-low heat, cook the diced bacon until crispy and the fat is rendered. Use a slotted spoon to transfer the bacon to a bowl, leaving the grease in the skillet.
- Sauté the veggies and herbs: Add the diced butter to the skillet with the bacon fat over medium heat. Once melted, add the onion, celery, and herbs. Cook until softened (about 5-7 minutes), then season with salt and pepper. Remove from heat.
- Whisk the wet ingredients: In a measuring cup, whisk together the eggs and turkey stock until smooth. Season with 1 teaspoon of kosher salt and ½ teaspoon of pepper.
- Assemble the stuffing: In a large mixing bowl, combine the cornbread, cranberries, and crispy bacon. Gently toss with the onion/celery mixture and any butter/fat from the pan. Gradually pour the stock/egg mixture over the cornbread while tossing gently until absorbed. Transfer to the prepared baking dish, cover with foil, and let sit for 15 minutes to allow flavors to meld.
- Bake: Bake for 30 minutes, then remove the foil and bake for an additional 20-25 minutes until golden brown and crisp on top. Let it cool for 15 minutes before serving. Garnish with more fresh herbs if desired.
Serving Suggestions and Variations for Bacon Cornbread Stuffing
This Bacon Cornbread Stuffing is incredibly versatile. Serve it alongside roasted turkey or chicken for a classic meal, or pair it with grilled meats for a summer barbecue. You can also add other ingredients such as sautéed mushrooms or chopped nuts for extra texture. For a vegetarian option, simply omit the beef bacon and replace the turkey or chicken stock with vegetable stock. This dish can also be made ahead of time; simply cover and refrigerate before baking, then reheat when ready to serve.
Frequently Asked Questions About Bacon Cornbread Stuffing
Can I use fresh cornbread? Yes, but it’s best to let it dry out a bit before using it for stuffing.
How long can I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze stuffing? Yes, you can freeze unbaked stuffing for up to a month. Thaw in the refrigerator before baking.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 30 minutes
- Cooking Time: 45-50 minutes
- Total Time: 1 hour 15 minutes
- Calories per Serving: 350
- Servings: 10-12
Bacon Cornbread Stuffing
Equipment
- Oven For baking stuffing.
- Large Skillet For cooking bacon and veggies.
- Mixing bowl For combining ingredients.
- Measuring Cup For wet ingredients.
- 9x13 baking dish For baking the stuffing.
Ingredients
Main Ingredients
- 10 cup day-old cornbread, cut into 1-inch cubes
- 8 strips bacon, diced
- 12 tablespoons unsalted butter, diced plus more for greasing
- 3 ribs celery, diced
- 2 tablespoons minced fresh sage leaves
- 1 tablespoon minced fresh thyme leaves
- 0.25 cup minced flat-leaf parsley leaves
- 0.75 cup dried cranberries
- 2.75 cups turkey or chicken stock
- 2 large eggs
- 1 teaspoon Kosher salt
- 0.5 teaspoon freshly ground pepper
Instructions
- Preheat the oven to 325°F. Spread the cubed cornbread on a parchment-lined baking sheet. Bake for 20 minutes until dry. Let it cool completely. (This can be done up to 2 days ahead and stored in an airtight container.)
- Preheat the oven to 350°F. Grease a 9x13 baking dish with butter to prevent sticking.
- In a large skillet over medium-low heat, cook the diced bacon until crispy and the fat is rendered. Use a slotted spoon to transfer the bacon to a bowl, leaving the grease in the skillet.
- Add the diced butter to the skillet with the bacon fat over medium heat. Once melted, add the onion, celery, and herbs. Cook until softened (about 5-7 minutes), then season with salt and pepper. Remove from heat.
- In a measuring cup, whisk together the eggs and turkey stock until smooth. Season with 1 teaspoon of kosher salt and ½ teaspoon of pepper.
- In a large mixing bowl, combine the cornbread, cranberries, and crispy bacon. Gently toss with the onion/celery mixture and any butter/fat from the pan. Gradually pour the stock/egg mixture over the cornbread while tossing gently until absorbed. Transfer to the prepared baking dish, cover with foil, and let sit for 15 minutes to allow flavors to meld.
- Bake for 30 minutes, then remove the foil and bake for an additional 20-25 minutes until golden brown and crisp on top. Let it cool for 15 minutes before serving. Garnish with more fresh herbs if desired.