Name: Bacon Cornbread Stuffing Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: One 9×13 inch pan cornbread; 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 as needed; 2 large eggs; 1 1/2 teaspoons kosher salt; 1 teaspoon pepper; 4 tablespoons cold butter, chopped

Alright friend, if you’re looking to elevate your holiday table or just want a cozy, comforting side dish that’s bursting with flavor, you’ve got to try this Bacon Cornbread Stuffing Recipe. It’s the perfect balance of smoky bacon, tender veggies, and that sweet, crumbly cornbread that just soaks up all those delicious herbs and buttery goodness. Trust me, once you make this, your stuffing game will never be the same.

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Why You’ll Love This Recipe

Rich, smoky flavor: The thick-cut bacon adds the perfect savory punch without overwhelming the dish.
Perfect texture balance: Crispy on top, tender inside thanks to that careful cornbread drying and baking method.
Herbs and acidity: Fresh sage, thyme, and apple cider vinegar brighten up every bite.
Make-ahead friendly: You can prep parts of this in advance, making holiday stress a little lighter.

Bacon Cornbread Stuffing, holiday stuffing with bacon, cornbread stuffing recipes, savory bacon stuffing, easy cornbread stuffing ideas - A clear glass baking dish filled with a golden-brown stuffing mix, showing chunky pieces of toasted bread in different shades of golden and dark brown. Small bits of crispy bacon or sausage are scattered throughout, adding rich reddish-brown color. Green herbs, like sage leaves on top and chopped herbs mixed in, give fresh green accents. The texture looks crunchy on the top with some softer, crumbly pieces underneath. Two silver spoons rest inside the dish, ready to serve. The baking dish is placed on a white marbled surface with some fresh herbs around it for decoration, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Bacon Cornbread Stuffing Recipe is all about layering flavors and textures. Each ingredient plays a vital role, from the crispy bacon to the delicate herbs, and that touch of acidity from apple cider vinegar that really ties it all together. Here’s a closer look at what’s going on in the bowl before it even hits the oven.

Bacon Cornbread Stuffing, holiday stuffing with bacon, cornbread stuffing recipes, savory bacon stuffing, easy cornbread stuffing ideas - Flat lay of thick-cut bacon slices, torn golden cornbread chunks, bright green celery stalks with leaves, chopped white onions, fresh sage leaves, fresh thyme sprigs, a small glass of amber apple cider vinegar, and a stick of pale yellow butter pieces, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Cornbread: Using dry cornbread is key to absorb the flavorful stock without turning mushy.
Thick-cut bacon: Adds smoky richness and a chewy texture that’s better than any sausage here.
Onions & celery (including leaves): They bring a savory depth and subtle sweetness, especially with the celery leaves left on.
Fresh sage & thyme: These herbs inject that unmistakable cozy aroma of stuffing perfection.
Apple cider vinegar: A little acidity that cuts through the richness and brightens the whole dish.
Turkey or chicken stock: Moisturizes without drowning; turkey stock adds an authentic flavor if you have it.
Butter: Because everything’s better with butter—it coats the cornbread for delicious, rich flavor and a golden crust.
Eggs: Help bind the stuffing together so it holds shape while still staying tender.
Kosher salt & pepper: Seasoning is everything—don’t skimp!

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love making recipes my own, and this Bacon Cornbread Stuffing Recipe is no exception. Whether you’re catering to picky eaters or looking to swap out ingredients for a dietary need, it’s flexible and forgiving.

Variation: I’ve swapped the bacon for chopped smoked sausage before, and it’s still fantastic, but you’ll miss that crispy bacon texture that truly amps up this stuffing.
Herb tweaks: Sometimes I add a bit of rosemary or marjoram if I’m feeling adventurous—just a sprinkle for a unique twist.
Make it vegetarian: You could skip the bacon and use vegetable stock with plenty of butter and sautéed mushrooms for earthiness.
Gluten-free: Try this with gluten-free cornbread or a mix of cornmeal and gluten-free bread cubes.

Step-by-Step: How I Make Bacon Cornbread Stuffing Recipe

Step 1: Dry Out Your Cornbread

The secret to amazing stuffing texture is starting with dry cornbread. I usually tear the cornbread into small, bite-sized pieces and spread them out on baking sheets. Leaving the cornbread out overnight or for several hours lets it dry and ensures the stuffing won’t be soggy. I often pop mine in the turned-off oven to keep it safe from pets and toddlers!

Step 2: Toast The Cornbread

After drying, I bake the cornbread at 400°F for about 10 minutes, flipping if needed to get that perfect dryness. This step crisps up the edges just right. Keep it warm but dry in the turned-off oven while you prep the rest.

Step 3: Cook The Bacon — Don’t Overdo It

Chop the bacon into 1-inch pieces and cook it in a large skillet over medium heat until it’s just crispy but still a little flexible. Think chewable bliss rather than brittle crunch. Let the fat stay in the pan—that’s where all the flavor magic happens next!

Step 4: Sauté Those Veggies

Add chopped onions and celery (including the leaves if you love bold flavor like I do) to the shimmering bacon grease. Cook about 10 minutes until the onions are translucent and the celery soft. Toss in salt, pepper, fresh sage, and thyme for the last minute to perfume the mixture.

Step 5: Deglaze & Incorporate Butter

Transfer the veggies and bacon to a big bowl with your cornbread. Then back to the pan — pour in the apple cider vinegar and scrape up all those tasty browned bits, cooking off most of the liquid. Melt butter in the same pan and pour it right into the bowl for a flavorful coating.

Step 6: Mix In Stock & Eggs Gently

Whisk turkey stock with eggs, salt, and pepper. Slowly add to the bowl and gently fold so you don’t break the cornbread chunks apart. If your cornbread seems dry, I always add a little more stock—just enough to rehydrate without sogginess.

Step 7: Bake in Two Stages for Perfection

Grease a 9×13 pan and spread your stuffing evenly. Top with chopped cold butter, cover tightly with foil, and bake at 350°F for 30 minutes to warm through. Then crank the oven to 450°F, remove the foil, and bake another 20 minutes or until the top is beautifully golden and the edges have crisped up to crunchy goodness.

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Pro Tips for Making Bacon Cornbread Stuffing Recipe

Don’t skip drying your cornbread: This step saves you from mushy stuffing and gives a fantastic texture contrast.
Balance bacon crispiness: Remove from heat when bacon is still flexible to avoid overly hard pieces after baking.
Use fresh herbs: They make a world of difference—dried herbs just don’t deliver the same vibrant aroma.
Add stock gradually: Pour slowly and stir gently to keep cornbread chunks intact and perfectly moist.

How to Serve Bacon Cornbread Stuffing Recipe

Bacon Cornbread Stuffing, holiday stuffing with bacon, cornbread stuffing recipes, savory bacon stuffing, easy cornbread stuffing ideas - The dish shows a close-up of a cooked mixture in a clear glass bowl resting on a white marbled surface. The mix has golden yellow and crispy textured chunks with some darker browned edges scattered throughout. Among these pieces are small reddish-brown bits that look like cooked meat, and bits of green herbs sprinkled across the top. There are also lighter green pieces of vegetables dispersed in the dish. Two silver spoons are placed inside the bowl, one angled slightly in the center and the other towards the left edge, shining under the light. Near the center is a small green leaf garnish adding a fresh touch. The overall look is warm and inviting, with a mix of crispy and soft textures. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep things simple with freshly chopped parsley sprinkled on top before serving—it adds a fresh, green pop and little bite of color. Sometimes I add a few extra sage leaves on the side for that mouthwatering herbal note while eating.

Side Dishes

This stuffing pairs beautifully with a classic roasted turkey and silky mashed potatoes. I also love adding some green beans almondine or roasted Brussels sprouts for a little crunch and verdant contrast.

Creative Ways to Present

For holiday meals, I’ve baked this stuffing in individual ramekins for cute personal portions, perfect for impressing guests. Another fun idea is stuffing into hollowed-out acorn squash halves for a festive, rustic presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffing in an airtight container in the fridge for up to 4 days. I always let it cool completely before packing it away to preserve texture and flavor. Leftover stuffing reheats really well!

Freezing

If you want to prep ahead, this Bacon Cornbread Stuffing Recipe freezes beautifully. I transfer cooled stuffing into freezer-safe containers or bags and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the stuffing with foil and warm it in a 350°F oven for 20-25 minutes until heated through. If you want to crisp up the top again, remove foil during the last 5-10 minutes of baking.

FAQs

Can I use store-bought cornbread or should I make it from scratch?

You can definitely use store-bought cornbread as long as it’s on the drier side and not too crumbly. Homemade cornbread tends to have better texture and flavor for stuffing, but if you’re short on time, store brands often work just fine after drying it out thoroughly.
Why do you add apple cider vinegar to the stuffing?

The apple cider vinegar adds a subtle tang and brightens the rich flavors, balancing out the buttery and bacon greasiness. It also helps deglaze the pan, capturing all those tasty browned bits that boost flavor complexity.
Can I make this stuffing without bacon?

Absolutely! You can swap the bacon with sautéed mushrooms or smoked paprika for similar smoky flavor, or skip it entirely for a vegetarian version. Just make sure to adjust seasoning and use vegetable stock to keep it flavorful.
How do I get a crispy top on my stuffing?

Baking with foil on first warms the stuffing evenly. Then, uncovering it and turning up the heat at the end crisps up the top layer beautifully without drying out the inside. Keep an eye the last 10 minutes so it doesn’t burn!
Can I prep this recipe ahead of time?

Yes! You can prepare the cornbread pieces, cook the bacon and veggies, and mix everything the day before. Just assemble the stuffing in the baking dish and refrigerate overnight, then bake as instructed right before serving.

Final Thoughts

This Bacon Cornbread Stuffing Recipe feels like a warm hug on a plate, especially on chilly holiday days. It’s one of those dishes I get asked to make every year because it’s reliably delicious, comforting, and full of personality. I hope you’ll give it a try, tweak it to your tastes, and make it a new favorite in your kitchen too!