Bacon Cornbread Stuffing
This Bacon Cornbread Stuffing combines crispy beef bacon, sweet cornbread, and fresh herbs for a comforting dish perfect for any occasion.
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.
Notes
For a vegetarian option, omit the beef bacon and use vegetable stock instead of turkey or chicken stock.