Bacon Cornbread Stuffing – Let’s rewind to a few years ago—Thanksgiving dinner at my parents’ house. My mom was loyal to the classic stuffing recipe, but one year, I got adventurous. I remember thinking, What if I added bacon and cornbread? Risky, right? But hey, if bacon and cornbread aren’t the ultimate comfort foods, what is?
I tweaked and tested the recipe until it was just right. That first bite? Magic. It reminded me of warm Southern kitchens, big family gatherings, and all the reasons we love holiday meals. Now, every year, my family insists on my stuffing. It’s become one of those dishes that sparks conversations, brings people back for seconds, and (let’s be honest) makes leftovers something to fight over.
Why You’ll Love This Bacon Cornbread Stuffing Recipe?
- The Bacon Factor: Smoky, crispy bacon adds a layer of flavor that elevates this stuffing from “meh” to memorable.
- Cornbread Base: Slightly crumbly, savory, and perfectly golden, it soaks up all those delicious juices.
- Fresh Herbs: Sage and parsley bring a bright, earthy flavor that ties everything together.
- Versatility: Whether you stuff the turkey or bake it on its own, this stuffing works like a charm.
- Crowd-Pleaser: Let’s face it—bacon makes everyone happy.
Ingredient Notes:
Before we dive in, let’s chat about what makes this recipe foolproof.
- Cornbread: Use one that’s not overly sweet. If you’re making it from scratch, go easy on the sugar. Store-bought works fine too—just let it dry out a bit.
- Bacon: Thick-cut is my go-to for those hearty bites, but regular works too. Just crisp it up well.
- White Sandwich Bread: Surprised? It balances the bold flavors and gives the stuffing that soft, comforting texture.
- Sage and Parsley: Fresh herbs make all the difference here. Trust me, dried won’t cut it.
- Chicken Broth: Low-sodium is best—you can always add salt later.
- Eggs: They act as a binder, so don’t skip them.
How To Make Bacon Cornbread Stuffing?
- Toast the Bread:
Preheat your oven to 375°F. Spread the cornbread and sandwich bread cubes across two baking sheets. Pop them in the oven for about 15 minutes until they’re golden and slightly crispy. This step ensures your stuffing isn’t soggy. - Cook the Bacon and Veggies:
In a skillet, cook the bacon over medium heat until it’s crispy. Set it aside, but keep that glorious bacon fat in the pan. Toss in the onion, celery, and garlic. Sauté until everything is soft and fragrant. Add sage, stir for a minute, and then transfer everything to a large mixing bowl. - Combine the Ingredients:
Add the toasted bread cubes to the bowl with the bacon and veggies. Pour in the eggs, chicken broth, parsley, salt, and pepper. Toss it all together gently, ensuring every piece of bread is coated. Let it sit for 5 minutes so the flavors meld. - Bake It Off:
Spoon the mixture into a greased 9-inch square baking dish. Bake for 20-25 minutes, or until the top is golden brown and slightly crispy. The smell? Pure holiday magic.
Storage Options:
- Refrigerate: Leftovers will be kept in an airtight container for up to 3 days. Reheat in the oven to 350°F for best results.
- Freeze: Yes, you can freeze it! Just let it cool completely, store it in a freezer-safe container, and it’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
- Make-Ahead: Assemble the stuffing the day before, cover tightly, and refrigerate. Bake it fresh the next day.
Variations and Substitutions:
- Vegetarian Option: Skip the bacon and sauté some mushrooms in butter for a meaty, umami-packed alternative.
- Gluten-Free: Swap the sandwich bread for a gluten-free variety and ensure your cornbread is gluten-free too.
- Add a Kick: Love spice? Toss in some diced jalapeños or a pinch of cayenne pepper.
- Nutty Twist: Add chopped pecans or walnuts for extra texture and flavor.
What to Serve with Bacon Cornbread Stuffing?
- Roast Turkey or Chicken: The ultimate pairing—classic and comforting.
- Cranberry Sauce: The sweet-tart contrast cuts through the richness perfectly.
- Gravy: Drizzle generously; it’s a game-changer.
- Roasted Veggies: Think carrots, brussels sprouts, or sweet potatoes for a well-rounded meal.
Frequently Asked Questions:
Can I use store-bought cornbread?
Want To Save This Recipe?
Absolutely. Just make sure it’s on the savory side, not too sweet. If it’s fresh, let it dry out overnight or toast it in the oven.
How do I prevent soggy stuffing?
The trick is to toast the bread first and use just enough broth to moisten the mixture without drowning it.
Can I prepare this in advance?
Yes! Assemble it a day ahead, cover tightly, and refrigerate. Bake it fresh before serving, adding a few extra minutes to the bake time if it’s cold from the fridge.
This Bacon Cornbread Stuffing isn’t just a side dish—it’s a memory in the making. Whether it’s your first time making stuffing from scratch or you’re looking to switch up a classic, this recipe has you covered. Try it out, and let me know—did it win over your family like it did mine? I can’t wait to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Bacon Cornbread Stuffing
Ingredients
- Cornbread: 1 pan 8-inch square, cut into ½-inch cubes
- White Bread: 8 slices cut into ½-inch cubes
- Bacon: 4 slices cut into 1-inch pieces
- Yellow Onion: 1 small diced
- Celery: 2 stalks diced medium
- Garlic: 2 cloves minced
- Fresh Sage: 1 tablespoon finely chopped
- Eggs: 2 large lightly beaten
- Chicken Broth: 2 ¾ cups
- Fresh Parsley: ½ cup chopped
- Salt: 1 ½ teaspoons or to taste
- Black Pepper: ½ teaspoon or to taste
Instructions
Prepare the Bread Cubes:
- Preheat the oven to 375°F (190°C). Spread the cornbread and white bread cubes evenly across two rimmed baking sheets. Bake until the bread is dry and golden, approximately 15 minutes. Set aside to cool.
Cook the Bacon and Vegetables:
- In a medium skillet, cook the bacon over medium heat until the fat is rendered and the bacon is crispy, about 5 minutes. Remove the bacon and set aside. In the same skillet, add the diced onion, celery, and minced garlic. Sauté until the onion becomes translucent and the celery softens, approximately 4 minutes. Stir in the chopped sage and remove from heat.
Combine the Ingredients:
- In a large mixing bowl, combine the toasted bread cubes, cooked bacon, sautéed vegetables, beaten eggs, chicken broth, parsley, salt, and pepper. Toss the mixture until all ingredients are well combined. Allow it to sit for 5 minutes to absorb the flavors, then toss again to ensure even distribution.
Reserve Stuffing for Turkey (Optional):
- If using the stuffing for turkey, reserve 4 ½ cups of the mixture for stuffing the bird.
Bake the Stuffing:
- Transfer the remaining stuffing to a greased 9-inch square baking dish. Spread it evenly and bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
Serve:
- Remove the stuffing from the oven and let it cool slightly before serving. Garnish with additional parsley, if desired, for a fresh touch.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
