If you are searching for the ultimate comfort food with a twist, the Bacon Cornbread Stuffing Recipe is the answer that will win over every heart at your table. This dish takes classic stuffing to a whole new level by combining the rich, smoky depth of thick-cut bacon with the slightly sweet, crumbly goodness of cornbread. It’s packed with layers of flavor, from the fresh herbs and sautéed onions to the tangy touch of apple cider vinegar, creating a warm, satisfying side that perfectly complements any roasted turkey or chicken. Whether for a holiday feast or a cozy weekend dinner, this Bacon Cornbread Stuffing Recipe is a showstopper you’ll revisit again and again.
Ingredients You’ll Need
This Bacon Cornbread Stuffing Recipe relies on simple, yet essential ingredients that come together to create unforgettable taste and texture. Each component plays a vital role: the cornbread offers a soft, sweet base; bacon adds irresistible smoky crunch; fresh herbs bring aromatic brightness; and the combination of butter and stock ensures perfectly moist stuffing.
- Cornbread: One 9×13 inch pan, which provides the hearty and crumbly foundation.
- Thick-cut bacon (12 slices, about 12 ounces): Adds smoky flavor and crispy texture, just the right indulgence.
- Onions (2 large, chopped): Bring sweetness and depth when sautéed into the mixture.
- Celery (4 stalks with leaves, about 2 1/2 cups): Offers delightful freshness and slight crunch.
- Kosher salt: Enhances the natural flavors, used in two stages for seasoning balance.
- Pepper: To taste; adds subtle heat and complexity.
- Fresh sage (2 tablespoons, chopped): Imparts earthy, aromatic notes characteristic of stuffing.
- Fresh thyme leaves (2 teaspoons): A herbaceous addition that complements the bacon perfectly.
- Apple cider vinegar (1/4 cup): Adds a gentle tang to cut through the richness.
- Butter (6 tablespoons total, 1 stick plus 4 tablespoons chopped): For richness, moisture, and a beautifully golden finish.
- Turkey stock (2 1/2 cups) or chicken stock: Keeps the stuffing moist and flavorful with savory depth.
- Large eggs (2): Bind the ingredients together without weighing them down.
How to Make Bacon Cornbread Stuffing Recipe
Step 1: Prepare and Dry the Cornbread
Begin by tearing the cornbread into bite-sized chunks, then spread them on two large baking sheets to air-dry. Letting the cornbread sit uncovered for several hours, or even overnight in a turned-off oven, is crucial—it helps ensure the stuffing doesn’t turn mushy later on, allowing it to soak up just the right amount of liquid while holding its shape.
Step 2: Bake the Cornbread to Further Dry
Next, bake the cornbread chunks at 400 degrees F for about 10 minutes. If needed, flip them for even drying. This little extra step guarantees your stuffing has a perfect texture, with a slight crispness around the edges once baked.
Step 3: Cook the Bacon
Chop the bacon into 1-inch pieces before cooking it in a large skillet over medium heat until just crispy but still flexible. This method ensures bacon won’t become rock-hard in the oven, maintaining a lovely chew and smoky bite throughout your stuffing. Don’t forget to save the bacon fat in the pan—it’s the secret flavor booster in this recipe.
Step 4: Sauté the Vegetables and Herbs
Into the shimmering bacon grease, add chopped onions and celery along with their flavorful leaves. Cook until the onions become translucent and celery softens, seasoning with kosher salt and pepper. Then, stir in fresh sage and thyme, cooking briefly until fragrant. This fragrant vegetable-herb base brings bright, savory layers that marry wonderfully with bacon and cornbread.
Step 5: Combine Ingredients in a Large Bowl
Transfer the dried cornbread to a very large bowl and add the sautéed vegetables and crispy bacon pieces. This mix is the heart of your stuffing, full of texture, flavor, and promise.
Step 6: Create a Tangy Butter Mixture
Heat cider vinegar in the bacon skillet to deglaze, scraping the brown bits from the bottom. Once the vinegar reduces, melt a stick of butter in the pan. Pour this aromatic, buttery liquid over the cornbread mixture for luscious moisture and a hint of tang that balances the richness beautifully.
Step 7: Add Stock and Eggs
Whisk together turkey stock, eggs, salt, and pepper, then gently pour over the cornbread mixture, stirring carefully to keep those cornbread chunks intact. Adjust liquid as needed to rehydrate the bread without making the stuffing soggy—a moist but not mushy texture is key.
Step 8: Bake with Butter and Finish Crispy
Grease a 9×13 inch pan, spread the stuffing evenly, and dot the top with chopped cold butter. Cover it with foil sprayed lightly with nonstick, then bake at 350 degrees F for 30 minutes. Remove the foil and turn up the oven to 450 degrees F for a final 20 minutes or until the top is golden and crispy. This contrast of soft interior and crunchy top is pure magic.
How to Serve Bacon Cornbread Stuffing Recipe
Garnishes
Fresh sage or thyme sprigs sprinkled on top add inviting color and a burst of herby aroma. A light drizzle of pan gravy over the crispy top elevates the dish, giving each bite a silky richness that beautifully harmonizes with the smoky bacon and sweet cornbread.
Side Dishes
This stuffing pairs wonderfully with classic holiday sides such as mashed potatoes, roasted green beans, or glazed carrots. The savory, fatty notes in the bacon cornbread stuffing brighten up alongside these fresh vegetable dishes, making every bite balanced and satisfying.
Creative Ways to Present
For a festive touch, serve the stuffing in individual ramekins topped with a pat of butter and crispy bacon bits. Alternatively, scoop it into hollowed-out acorn squash or bell peppers for a charming presentation that doubles as part of the side dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Bacon Cornbread Stuffing Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen after resting, making leftovers just as delightful as the first serving.
Freezing
This stuffing freezes beautifully. Portion it into freezer-safe containers and keep it frozen for up to 2 months. To maintain the best texture, allow it to thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the stuffing in an oven-safe dish, cover with foil, and warm at 350 degrees F until heated through, about 25-30 minutes. For that crispy top reminder of the original bake, remove the foil during the last 10 minutes of warming.
FAQs
Can I use store-bought cornbread for this Bacon Cornbread Stuffing Recipe?
Absolutely! Store-bought cornbread works just fine, though day-old or slightly dried cornbread creates the best texture. If it’s fresh, just let it dry out a bit before using.
What can I substitute if I don’t have turkey stock?
Chicken stock is a great substitute and works wonderfully here. In a pinch, vegetable broth can also be used, but the flavor may be a bit lighter.
Can this stuffing be made vegetarian?
You can omit the bacon and use vegetable stock instead of turkey stock for a vegetarian version. Consider adding smoked paprika or liquid smoke to mimic that smoky flavor bacon provides.
How important is it to dry the cornbread before baking?
It’s very important! Drying prevents sogginess and helps the stuffing soak up just the right amount of moisture for that perfect texture.
Can I prepare this Bacon Cornbread Stuffing Recipe ahead of time?
Yes, you can assemble the stuffing up to a day before baking. Keep it covered in the refrigerator and bake it fresh the next day for the best flavor and texture.
Final Thoughts
There’s something undeniably special about a stuffing packed with smoky bacon, fragrant herbs, and comforting cornbread, and this Bacon Cornbread Stuffing Recipe captures that magic perfectly. It elevates every meal with its rich flavors and beautiful textures, making it an absolute keeper for holidays, family gatherings, or anytime you’re craving a dish that feels like a warm hug. Give it a try—you’ll be so glad you did!
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Bacon Cornbread Stuffing Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This comforting Bacon Cornbread Stuffing combines crispy bacon, fresh herbs, and sautéed onions and celery with moist, flavorful cornbread. Perfectly baked until golden and crispy on top, it’s an ideal side dish for holiday meals or any time you want a hearty, savory stuffing.
Ingredients
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)
Seasonings and Herbs
- 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)
- 4 tablespoons cold butter, chopped
Other
- 2 large eggs
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
Instructions
- Prepare Cornbread: Tear the cornbread into bite-sized chunks and spread evenly on two large baking sheets. Let the cornbread dry uncovered overnight or for several hours to firm up.
- Bake Cornbread: Bake both pans of cornbread at 400°F for about 10 minutes, flipping as needed to ensure they dry out completely. Then keep the cornbread warm in the turned-off oven while preparing the other ingredients.
- Chop Bacon: Cut the bacon into 1-inch pieces for even cooking and texture in the stuffing.
- Cook Bacon: In a large skillet over medium heat, cook the bacon pieces until crispy but still flexible. Avoid overcooking to prevent them from becoming too crunchy. Drain excess grease by transferring bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
- Prepare Vegetables: Chop two onions and four stalks of celery, including some celery leaves for extra flavor. The total celery volume should be about 2 1/2 cups.
- Sauté Onion and Celery: Heat the bacon grease over medium heat until shimmering. Add the chopped onions and celery, seasoning with 1 teaspoon kosher salt and pepper to taste. Sauté for approximately 10 minutes until onions are translucent and celery is tender.
- Add Herbs: Stir in 2 tablespoons fresh sage and 2 teaspoons fresh thyme leaves, cooking for an additional minute until fragrant. Remove from heat.
- Combine Cornbread and Vegetables: Place the dried cornbread chunks into a very large mixing bowl. Add the sautéed onions, celery, and cooked bacon pieces to the bowl.
- Preheat Oven: Set the oven temperature to 350°F in preparation for baking the stuffing later.
- Prepare Pan Sauce: Return the skillet (unwashed) to medium heat. Add 1/4 cup apple cider vinegar and cook, scraping up browned bits until the liquid nearly evaporates. Then add 1/2 cup (1 stick) butter, melting it completely. Pour this flavorful butter over the cornbread mixture, scraping all the pan drippings into the bowl.
- Mix Stock and Eggs: In a glass measuring cup, whisk together 2 1/2 cups turkey stock and 2 large eggs. Season with 1 1/2 teaspoons kosher salt and 1 teaspoon pepper.
- Moisten the Cornbread: Slowly pour the stock and egg mixture over the cornbread mixture, gently stirring to avoid breaking up the cornbread too much. Add extra stock if needed to fully rehydrate the cornbread while maintaining some texture.
- Prepare Baking Dish: Grease a 9×13 inch baking pan lightly with butter or cooking spray.
- Transfer to Baking Dish: Scrape the stuffing mixture into the prepared pan and spread evenly for uniform baking.
- Top with Butter: Distribute 4 tablespoons of chopped cold butter evenly on top of the stuffing for richness and browning.
- Cover with Foil: Spray a sheet of aluminum foil with nonstick cooking spray and cover the pan, sealing edges tightly to retain moisture while baking.
- Bake Covered: Bake the stuffing at 350°F for approximately 30 minutes until heated through.
- Crisp the Top: Increase oven temperature to 450°F. Remove the foil and bake uncovered for an additional 20 minutes, watching closely to achieve a crispy golden-brown top and edges without burning.
- Serve: Remove the stuffing from the oven and serve warm alongside turkey, gravy, and mashed potatoes for a classic holiday feast.
Notes
- Drying the cornbread thoroughly before baking ensures it soaks up the liquids without becoming mushy.
- Using celery leaves adds an extra depth of flavor and aroma to the stuffing.
- Don’t overcook the bacon initially; it will crisp more in the oven.
- If the mixture appears too dry when adding stock, add extra turkey or chicken stock gradually.
- Use fresh herbs if possible for better flavor over dried herbs.
- Nonstick sprayed foil helps prevent butter from sticking to the cover during baking.
