Bacon Cornbread Stuffing

November 26, 2019
Blog post

I cannot believe Thanksgiving is this week! We are a big stuffing family. My Mom has been making my Grandpa’s recipe for years. It is always delicious and such a hit with our friends and family. I like to experiment though (see my Apple and Sausage Stuffing here). I made this cornbread stuffing for our Friendsgiving a couple weeks ago. It was so good, that my Mom, Dad and younger Brother asked me to make it for Thanksgiving this year. It is packed with flavor. When I wrote this recipe, I was unsure about how it would be with bacon. But you should never doubt bacon, and honestly you can never go wrong with bacon.

Ingredient:

  • 10 cups stale cornbread, cut into 1 inch cubes
  • 1 lb of bacon
  • 2 yellow onions, chopped
  • 5 stalks of celery, chopped
  • 5 cloves of garlic, finely chopped
  • 1 tsp fresh sage, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp flat leaf Italian parsley, finely chopped
  • 2 cups dried cranberries
  • 4 tbsp butter, plus 3 tbsp for dotting
  • 2 cups chicken stock

Directions:

One day before you plan to make the stuffing, cut the cornbread into 1 inch cubes. I used store bought cornbread but you can make your own if you’d like. Place the cubes in a single layer onto a sheet pan. Allow them to sit out overnight to become stale.

Preheat the oven to 350 degrees.

Cut the bacon into 1/2 inch pieces. Then place the bacon in a pan over medium heat and cook until crisp. Remove the bacon from the pan, but leave the bacon fat in the pan. Add the onions and celery to the pan and season with salt and pepper. Cook for about 5 – 7 minutes until veggies are softened. Next, add in the garlic and cook for another minute. Finally, stir in the herbs and cook for one minute. Remove the pan from the heat and set aside.

In a large mixing bowl, add the corn bread, bacon, onion celery mixture and dried cranberries.

In a medium saucepan over medium heat, add the butter and allow to melt. Then add in the chicken stock and bring to a boil. Once boiling pour over the stuffing mixture and stir to combine all ingredients.

Pour the stuffing into a buttered baking dish. I put about half the stuffing into the turkey and the other half in pie dish. If you are not cooking the stuffing in a turkey, then use a 9 x 11 inch baking dish. Cut 3 tablespoons of butter into small cubes and scatter them on top of the stuffing. Place in the oven and cook for 30 minutes.

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