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
Scale
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.
