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Bacon Cornbread Stuffing Recipe

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4.9 from 11 reviews

A classic Bacon Cornbread Stuffing recipe combining crispy bacon, savory herbs, and moist cornbread with a rich blend of turkey stock and butter, baked to a perfect crispy top and soft interior, ideal for holiday meals or comforting family dinners.

Ingredients

Scale

Cornbread

  • One 9×13 inch pan cornbread

Bacon and Vegetables

  • 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

Liquids and Fats

  • 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

Additional Ingredients

  • 2 large eggs
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 4 tablespoons cold butter, chopped

Instructions

  1. Prepare Cornbread: Tear the cornbread into bite-sized chunks and spread them out on two large baking sheets. Let the cornbread sit uncovered overnight or for several hours to dry out, ideally placing them in a turned-off oven.
  2. Bake Cornbread: Preheat oven to 400 degrees F and bake the cornbread for about 10 minutes, flipping if necessary. Continue baking until dried out, then return it to the turned-off oven to keep drying while preparing other ingredients.
  3. Cook Bacon: Chop bacon into 1-inch pieces. In a large skillet over medium heat, cook bacon until crispy but still flexible. Remove bacon and set on paper towels. Leave bacon grease in the pan.
  4. Sauté Vegetables: Chop onions and celery (including leaves). Heat bacon grease until shimmery and sauté onions and celery for about 10 minutes until onions become translucent and celery soft. Season with salt and pepper.
  5. Add Herbs: Stir in fresh sage and thyme, sauté for 1 minute until fragrant, then remove from heat.
  6. Combine Ingredients: Transfer dried cornbread to a large bowl. Add sautéed onion and celery mixture and cooked bacon to the bowl.
  7. Reduce Vinegar: Place the empty skillet back on medium heat. Add apple cider vinegar and cook, scraping brown bits from the pan until nearly evaporated.
  8. Add Butter: Melt a stick of butter in the skillet and pour it over the cornbread mixture, scraping the pan well.
  9. Mix Stock and Eggs: In a glass measuring cup, whisk turkey stock with eggs, and season with salt and pepper.
  10. Moisten Cornbread: Slowly pour stock and egg mixture over cornbread while gently stirring to avoid breaking pieces. Add more stock if the mixture seems dry.
  11. Prepare Baking Dish: Grease a 9×13 inch baking pan. Transfer the stuffing mixture evenly into the pan and spread out.
  12. Add Butter Topping: Top the stuffing with chopped cold butter.
  13. Cover and Bake: Spray foil with nonstick spray and cover the pan, sealing edges. Bake at 350 degrees F for 30 minutes until warmed through.
  14. Crisp Top: Remove foil and increase oven temperature to 450 degrees F. Bake uncovered for 20 minutes or until the top and edges are crispy and golden brown.
  15. Serve: Remove from oven and serve warm alongside turkey, gravy, and mashed potatoes.

Notes

  • For best texture, dry out the cornbread overnight or for several hours before use.
  • Celery leaves add extra flavor; don’t discard them when chopping celery.
  • Use turkey stock for a richer taste, but chicken stock is a good substitute.
  • Adjust seasoning with salt and pepper according to taste preferences.
  • Keep an eye on the stuffing during the final bake to avoid burning the top.
  • Cold butter on top ensures a crispy, flavorful crust.
  • You can prepare the cornbread and bacon mixture a day ahead and bake it on serving day for convenience.

Find it online: https://queenrecipe.com/bacon-cornbread-stuffing-recipe/