If you are on the lookout for a truly hearty and soul-satisfying side dish to elevate your holiday feast or any cozy family dinner, this Bacon Cornbread Stuffing Recipe will become your new best friend. It brings together the smoky goodness of thick-cut bacon with the sweet, buttery texture of homemade cornbread, enhanced by fresh herbs and a splash of tangy apple cider vinegar. Every bite delivers amazing flavor and that perfect balance of crispy edges and tender, moist crumbs that makes stuffing not just a side, but the star on your plate.
Ingredients You’ll Need
Getting the ingredients right is essential to nailing the perfect texture and flavor in this Bacon Cornbread Stuffing Recipe. Each element plays its role, whether adding depth, moisture, or that coveted golden crust.
- Cornbread (One 9×13 inch pan): The base of the stuffing, providing a slightly sweet and crumbly texture that soaks up all the flavor.
- 12 slices thick-cut bacon (about 12 ounces): Adds smoky, savory richness and a wonderful crispy contrast.
- 2 large onions (chopped): Bring natural sweetness and aromatic depth when sautéed.
- 4 stalks celery (including some leaves, about 2 1/2 cups): Adds freshness, subtle crunch, and herbal undertones especially when including the leafy parts.
- 1 teaspoon kosher salt: Enhances all the flavors without overpowering.
- Pepper (to taste): Adds a gentle kick and warmth.
- 2 tablespoons fresh sage (chopped): A classic stuffing herb that brings woodsy, earthy notes.
- 2 teaspoons fresh thyme leaves: Adds a delicate herbaceous brightness.
- 1/4 cup apple cider vinegar: Balances richness with subtle tang and helps lift the flavors.
- 1/2 cup butter (1 stick): For richness and that silky, luscious mouthfeel.
- 2 & 1/2 cups turkey stock: Keeps the stuffing moist and infuses it with savory depth; chicken stock can work too.
- 2 large eggs: Bind everything gently without turning the mixture heavy.
- 1 & 1/2 teaspoons kosher salt: For seasoning the broth mixture perfectly.
- 1 teaspoon pepper: To balance the seasoning.
- 4 tablespoons cold butter (chopped): To dot the top for a golden, crispy finish.
How to Make Bacon Cornbread Stuffing Recipe
Step 1: Prep and Dry the Cornbread
Start by tearing your cornbread into bite-sized chunks and spreading them out on baking sheets. Allowing the cornbread to sit uncovered, ideally overnight or several hours, dries it out just enough to soak up all the wonderful flavors later without turning into mush.
Step 2: Bake to Crisp the Cornbread
Bake the cornbread at 400 degrees F for about 10 minutes, flipping if needed to ensure all sides get dry and slightly crisp. Return it to a turned-off oven until you’re ready to combine it with the other ingredients. This extra step guarantees a great textural contrast in the final dish.
Step 3: Prepare the Bacon
Chop the thick-cut bacon into 1-inch pieces. Cooking them just to crispy but still flexible keeps that perfect balance so it won’t get overly crunchy after baking in the stuffing.
Step 4: Sauté Aromatics in Bacon Grease
Use the rendered bacon fat to sauté chopped onions and celery (including some lovely celery leaves for added flavor). This step infuses the dish with deep, savory goodness and softens the vegetables to silky perfection.
Step 5: Add Fresh Herbs
Stir in freshly chopped sage and thyme to the softened veggies, letting their fragrant aromas elevate the base flavor dramatically. Then remove the pan from heat to preserve those fresh herb notes.
Step 6: Combine Cornbread, Bacon, and Veggies
In a large bowl, start layering the dried cornbread chunks, cooked bacon, and the sautéed vegetable-herb mixture. This combination creates the beautiful medley that is the heart of the Bacon Cornbread Stuffing Recipe.
Step 7: Make the Flavorful Butter Vinegar Mixture
Return the skillet to medium heat and deglaze it with apple cider vinegar, scraping up all the flavorful browned bits from the pan. Once the vinegar has reduced, melt a stick of butter in the pan, then pour the entire mixture over the cornbread blend for a rich, tangy boost.
Step 8: Mix in Stock and Eggs
Whisk turkey stock and eggs together with salt and pepper, then gently pour this liquid over the cornbread mixture. Stir delicately to rehydrate the cornbread without turning it into mush. If it feels dry, add extra stock slowly until it’s perfectly moist.
Step 9: Bake the Stuffing
Transfer the stuffing into a greased 9×13 inch pan, spread it evenly, and top with chilled butter chunks. Cover with foil sprayed with nonstick spray and bake at 350 degrees F for 30 minutes to warm through. Then remove the foil and bake at a higher temperature (450 degrees F) for about 20 minutes to develop that irresistible crispy, golden crust on top and edges.
How to Serve Bacon Cornbread Stuffing Recipe
Garnishes
For a finishing touch, sprinkle a little freshly chopped parsley or extra sage over the top to bring color and a fresh herbal aroma. Some crispy fried sage leaves also add a delightful textural contrast.
Side Dishes
This Bacon Cornbread Stuffing Recipe pairs absolutely beautifully with roasted turkey, mashed potatoes drizzled with gravy, and bright cranberry sauce. The stuffing’s richness complements all these classic sides perfectly.
Creative Ways to Present
Try serving the stuffing inside hollowed-out acorn squash halves for a festive presentation, or bake individual portions in ramekins for charming, personalized servings. These ideas add a bit of flair to your holiday table.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover stuffing to an airtight container and refrigerate. It will stay fresh and flavorful for up to 3-4 days, which means you can enjoy this delicious Bacon Cornbread Stuffing Recipe long after the main event.
Freezing
You can freeze the stuffing either before or after baking. Wrap it tightly in foil and place it in a freezer-safe container or bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best texture retention.
Reheating
Reheat leftovers in the oven at 350 degrees F, covered with foil to prevent drying out, for about 20 minutes. Uncover for the last 5-10 minutes to crisp up the top again just as tasty as when first made.
FAQs
Can I use store-bought cornbread for this stuffing?
Absolutely! While homemade cornbread offers the freshest flavor and texture, good-quality store-bought cornbread works well too. Just make sure it’s sturdy and slightly dry before mixing.
Is there a substitute for turkey stock?
If turkey stock is not available, chicken stock is a great alternative. For a vegetarian option, use vegetable stock; however, it will change the overall flavor slightly but still be delicious.
Can I make this stuffing vegetarian?
To make this recipe vegetarian, simply omit the bacon and substitute with sautéed mushrooms or smoked paprika for a hint of smokiness. Use vegetable stock instead of turkey stock.
How important is drying out the cornbread overnight?
Drying the cornbread is key to preventing a soggy stuffing. It allows the bread to soak up the stock and butter evenly while keeping a pleasant texture with crispy edges after baking.
Can I prepare this stuffing entirely ahead of time and bake later?
Yes! You can assemble the stuffing the day before, cover tightly, and refrigerate. Bake it the next day as instructed; just add a few extra minutes to baking time if it’s coming straight from the fridge.
Final Thoughts
This Bacon Cornbread Stuffing Recipe is a heartfelt favorite that brings warmth and comfort to the table. Its perfect balance of smoky bacon, buttery cornbread, fresh herbs, and a hint of tang makes every bite unforgettable. I can’t wait for you to try it and make it a cherished part of your own special meals!
Print
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 Bacon Cornbread Stuffing is a savory, flavorful side dish that combines crispy bacon, aromatic fresh herbs, sautéed onions and celery, and moist cornbread to create a classic holiday favorite. The stuffing is carefully dried, sautéed, and baked in stages to achieve the perfect balance of crispy edges and tender interior, making it an irresistible accompaniment to turkey or other festive mains.
Ingredients
Cornbread
- One 9×13 inch pan of 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 chopped
Herbs and Seasonings
- 1 teaspoon kosher salt (for sautéing vegetables)
- Pepper, to taste
- 2 tablespoons fresh sage, chopped
- 2 teaspoons fresh thyme leaves
- 1 1/2 teaspoons kosher salt (for the stuffing mixture)
- 1 teaspoon pepper (for the stuffing mixture)
Liquids and Fats
- 1/4 cup apple cider vinegar
- 1/2 cup butter (1 stick)
- 4 tablespoons cold butter, chopped (for topping)
- 2 1/2 cups turkey stock (or chicken stock), plus more as needed
Others
- 2 large eggs
Instructions
- Dry the Cornbread: Tear the cornbread into bite-sized chunks and spread them out on two large baking sheets. Let the cornbread sit uncovered for several hours or overnight, ideally in a turned-off oven to help it dry out.
- Bake to Further Dry: Bake the pans of cornbread at 400°F for about 10 minutes, flipping if necessary, until the cornbread pieces are dried out. Return to the turned-off oven to keep drying while preparing other ingredients.
- Prepare Bacon: Chop the bacon into 1-inch pieces.
- Cook Bacon: In a large skillet over medium heat, cook the bacon until crispy but still flexible, not overly crunchy. Remove bacon and drain on paper towels, leaving the bacon grease in the pan.
- Prepare Vegetables: Chop the onions and celery, including some of the celery leaves, to make about 2 1/2 cups.
- Sauté Vegetables: Heat the bacon grease over medium heat until shimmering. Add onions and celery and sauté for about 10 minutes until onions are translucent and celery is soft. Season with 1 teaspoon kosher salt and pepper to taste.
- Add Herbs: Stir in chopped fresh sage and thyme, and sauté for another minute until fragrant. Remove the pan from heat.
- Combine Cornbread and Vegetables: Transfer the dried cornbread to a very large bowl.
- Preheat Oven: Preheat your oven to 350°F.
- Add Vegetables and Bacon: Scrape the sautéed onions and celery into the cornbread bowl along with the cooked bacon. Return the skillet to the oven (do not wash) to heat through.
- Deglaze Pan: Place the skillet over medium heat and add apple cider vinegar. Scrape the bottom to loosen brown bits and cook until the vinegar is nearly evaporated.
- Add Butter: Add 1/2 cup (1 stick) butter to the skillet and melt completely. Pour the melted butter over the cornbread mixture, scraping the pan well.
- Mix Stock and Eggs: In a glass measuring cup, whisk together turkey stock and eggs. Season with 1 1/2 teaspoons kosher salt and 1 teaspoon pepper.
- Moisten Cornbread: Slowly pour the stock and egg mixture over the cornbread mixture, gently stirring to incorporate without breaking up the cornbread too much. Add more stock if needed to moisten the mixture.
- Prepare Baking Dish: Grease a 9×13 inch baking dish and transfer the stuffing mixture to the pan, spreading it out evenly.
- Top with Butter: Sprinkle the 4 tablespoons of chopped cold butter evenly over the top of the stuffing.
- Cover with Foil: Spray a sheet of aluminum foil with nonstick spray and cover the baking dish tightly, sealing the edges.
- Bake Covered: Bake at 350°F for about 30 minutes until the stuffing is warmed through.
- Crisp the Top: Remove the foil, raise the oven temperature to 450°F, and bake for another 20 minutes or until the top and edges are crispy but not burned. Watch closely to prevent burning.
- Serve: Serve the bacon cornbread stuffing warm alongside turkey, gravy, and mashed potatoes for a complete holiday meal.
Notes
- Drying the cornbread overnight or for several hours is critical to achieving the perfect texture in the stuffing.
- Do not overcook the bacon initially as it will cook further when baking; it should be crispy yet still flexible.
- Using fresh celery leaves enhances the flavor of the stuffing.
- Be gentle when mixing the stock and eggs into the dried cornbread to avoid breaking up the chunks too much.
- Adjust the amount of stock as needed to make the mixture moist but not soggy.
- Covering the dish with foil during the first baking stage helps heat the stuffing evenly without drying it out.
- Finishing with high heat uncovered crisps the top for a delicious contrast in texture.
