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
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)
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.
