Why Make This Recipe
Cornbread Stuffing with Bacon is a delicious twist on the traditional stuffing recipe. With its rich flavors and heartwarming aroma, it brings both texture and taste to any festive meal. The combination of crispy bacon, savory vegetables, and sweet cranberries creates an irresistible dish that pairs perfectly with turkey or chicken.
This recipe also highlights the delightful flavor of cornbread, making it an excellent choice for those who want something different from typical bread stuffing. Plus, it’s a wonderful way to use up day-old cornbread, ensuring that none of your ingredients go to waste.
Equipment Needed for Cornbread Stuffing with Bacon
Making Cornbread Stuffing with Bacon is straightforward, but having the right tools will make the process smoother. Here’s a list of equipment you’ll need to gather before you start cooking:
- Large mixing bowl
- Measuring cups and spoons
- Baking dish (9×13 size)
- Parchment paper
- Slotted spoon
- Large skillet
- Whisk
- Knife and cutting board
What You Need to Make Cornbread Stuffing with Bacon
To prepare this delicious Cornbread Stuffing, here are the ingredients you will need:
- 10 cups day-old cornbread, (cut into 1-inch cubes)
- 8 strips bacon, (diced)
- 12 tablespoons (1 ½ sticks) unsalted butter, (diced plus more for greasing)
- 1 yellow onion, (diced)
- 3 celery ribs, (diced)
- 2 tablespoons minced fresh sage leaves
- 1 tablespoon minced fresh thyme leaves
- ¼ cup minced flat-leaf parsley leaves
- ¾ cup dried cranberries
- 2 3/4 cups turkey or chicken stock
- 2 large eggs
- Kosher salt and freshly ground pepper
How to Cook Cornbread Stuffing with Bacon Step by Step
Prepare the cornbread first. Start by preheating your oven to 325°F. Lay the cubed cornbread evenly on a parchment-lined baking sheet. Place this in the oven for about 20 minutes, allowing the cornbread to dry out a bit. Once done, remove it from the oven and let it cool completely. Remember, you can do this step up to two days in advance, storing the cooled cornbread in an airtight container until you’re ready to make the stuffing.
Next, set your oven temperature to 350°F. Take a 9×13 baking dish and grease it generously with butter to prevent sticking.
Now, it’s time to render the bacon. Heat a large skillet over medium-low heat. Add the diced bacon, frying it while stirring occasionally. You want it to be crispy and to render out the fat. Once the bacon reaches this state, use a slotted spoon to transfer it to a small bowl, leaving the bacon fat in the skillet.
In the same skillet, add the diced butter. Increase the heat to medium and let the butter melt. As the butter becomes foamy, add the diced onion, celery, and your minced herbs. Sauté these ingredients together, stirring often until the onion and celery soften. You can season them lightly with salt and pepper at this stage. When everything is tender and fragrant, remove the skillet from heat.
Next, whisk together your wet ingredients. In a measuring cup, combine the eggs and turkey stock, whisking until the mixture is very smooth. Season this with a teaspoon of kosher salt and half a teaspoon of freshly ground pepper to enhance the overall flavor.
It’s time to assemble the stuffing. In a large mixing bowl, combine the dried cornbread cubes and the cooled cranberries with the crispy bacon. Gently toss everything to mix well. Now, add your sautéed onion, celery, and herb mixture along with any butter or fat you have in the skillet. Gradually pour the egg and stock mixture over the cornbread blend while gently tossing to ensure that all the liquid is absorbed.
After it’s combined, transfer the stuffing mixture into your prepared baking dish, pressing it down lightly. Cover the dish with foil and let it sit for about 15 minutes. This resting time helps the flavors meld together.
Once the time is up, place the covered dish into the oven and bake for 30 minutes. After 30 minutes, remove the foil to allow the top to crisp up. Continue baking for another 20 to 25 minutes until the top turns golden brown and crispy. When done, let the stuffing cool for about 15 minutes before serving. If you like, you can sprinkle additional fresh herbs on top before serving to add an extra touch of flavor and color.
How to Make Cornbread Stuffing with Bacon
Making Cornbread Stuffing might seem a bit daunting at first, but taking it step-by-step simplifies the process. Begin by preparing your ingredients, ensuring everything is diced and measured out as indicated in the recipe. This preparation will allow you to focus on cooking rather than running around looking for ingredients.
Start by drying the cornbread, as this is crucial for achieving the right texture. Dry cornbread allows the stuffing to absorb the flavors better, ensuring a moist yet firm texture. Remember not to rush this step; letting it sit until cool strengths the end product.
Next, the bacon makes all the difference. Fry it until crisp, but keep an eye on the temperature to avoid burning. The rendered bacon fat will enhance the overall flavor of the stuffing, acting as a savory base that complements the other ingredients.
Don’t forget the vegetables. Sautéing the onion and celery in the bacon fat adds depth and richness. The aroma will fill your kitchen, making it hard to resist stirring the mixture while it’s cooking! The key here is to soften the vegetables gently, as you don’t want to overcook them.
When it’s time to mix the wet ingredients, whisking them together until smooth ensures a cohesive mixture, eliminating any clumps. This ensures that every bite of stuffing will be equally tasty.
The final assembly is both strategic and artistic. Gently tossing the ingredients avoids breaking apart the cornbread cubes, helping maintain texture. Make sure the mixture sits for that 15 minutes before baking; this ensures everything has combined well and prepares it for even cooking.
How to Serve Cornbread Stuffing with Bacon
Serving Cornbread Stuffing with Bacon is as enjoyable as preparing it. Once your stuffing has cooled slightly, scoop it out and place it on plates or in a serving bowl. This dish is a warm, comforting side perfect for holiday gatherings or family dinners.
Consider garnishing the top with a sprinkle of fresh parsley or sage, adding a vibrant touch and enhancing the dish’s overall presentation. Encourage your guests to savor it alongside their main dishes; the sweet and savory flavors of the stuffing are versatile enough to pair with turkey, chicken, or even pork.
It’s also a fantastic base for various toppings. Some might enjoy adding a dollop of gravy on top, while others may prefer to enjoy it as it is. Encourage your diners to personalize their servings with additional herbs or spices, making each plate uniquely theirs.
What to Serve with Cornbread Stuffing with Bacon
Cornbread Stuffing with Bacon pairs exceptionally well with a variety of main dishes. Its savory flavors complement rich meats beautifully. Roasted turkey is a classic pairing, especially during the holiday season. The flavors work together to create a harmonious meal.
You might also serve it alongside honey glazed ham, where the sweetness of the ham contrasts deliciously with the stuffing’s savory notes. If you’re hosting a casual dinner, consider serving it with grilled chicken or pork chops.
In terms of sides, leafy green salads dressed lightly with vinaigrette can provide a refreshing balance to the richness of the stuffing. Additionally, roasted vegetables, particularly carrots, Brussels sprouts, or green beans, can add color and flavor to the table.
Don’t forget bread rolls or biscuits on the side. They can complement the meal while also allowing diners to scoop up any remaining stuffing or gravy.
How to Store Cornbread Stuffing with Bacon
Storing Cornbread Stuffing with Bacon is easy if you plan for leftovers. If you have any stuffing left after your meal, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about 3 to 5 days.
For longer storage, consider freezing it. Place the leftover stuffing in a freezer-safe container or tightly wrap it in plastic wrap and then aluminum foil. Frozen cornbread stuffing will maintain its flavor for about 2 to 3 months.
When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and then reheat in the oven until warmed through. You may want to add a splash of chicken or turkey stock while reheating to restore some moisture.
Tips to Make Cornbread Stuffing with Bacon
To ensure your Cornbread Stuffing turns out perfect, here are a few tips to keep in mind. First, use quality cornbread. If you have a homemade recipe, that’s wonderful. If not, store-bought versions work well, but be cautious of overly sweet varieties that might conflict with the savory elements.
Make sure to cube your cornbread evenly to promote consistent drying. The drier the cornbread, the better the stuffing will absorb the liquid ingredients without becoming mushy.
Be generous with the bacon and vegetables! The bacon not only adds flavor but also contributes to the texture. Similarly, the sautéed onions and celery bring moisture and depth, so don’t skimp on these ingredients.
Adjust herbs according to your preference. If you’re not a fan of sage or thyme, feel free to substitute. Some might enjoy rosemary or a medley of Italian herbs for a different touch.
Finally, don’t rush the resting time before baking. Allowing it to sit for that brief period ensures that your stuffing will cook evenly, contributing to its overall flavor and texture.
Variation
While the basic Cornbread Stuffing with Bacon recipe is a hit, there are various ways to put your spin on it. For a spicy kick, try adding diced jalapeños or your favorite hot sauce to the mix.
If you enjoy a more robust flavor, consider incorporating cooked sausage into the stuffing. You could also replace the dried cranberries with diced apples or pears for a hint of sweetness that pairs well with the savory ingredients.
For a vegetarian version, omit the bacon and use vegetable broth instead of chicken or turkey stock. Add extra vegetables like mushrooms, bell peppers, or carrots for a hearty alternative.
Best Time to Make Cornbread Stuffing with Bacon
Cornbread Stuffing with Bacon is ideal for festive gatherings, making it particularly popular during Thanksgiving and Christmas. However, it doesn’t have to be limited to special occasions.
Many enjoy making it for family gatherings, potlucks, or simply as a side to a weeknight meal. It’s a comforting dish that works wonderfully with various entrees. Additionally, the ease of preparing it in advance makes it a favorite for busy cooks.
With its savory aroma wafting through your home, it’s sure to bring family and friends to the dinner table, ready to enjoy a meal together.
Common Mistakes to Avoid
When making Cornbread Stuffing with Bacon, it’s easy to make a few common mistakes. One of the most frequent errors is not letting the cornbread dry out sufficiently. Ensure it is well-dried before using it in the stuffing to prevent sogginess.
Another mistake is overly cooking the vegetables during the sautéing step. Aim for them to be softened but still retain some crunch, as they will continue to cook in the oven.
Be cautious not to over-season your stuffing. It’s best to start with less salt and pepper, tasting and adjusting as necessary. The bacon and stock contribute saltiness, so keeping this in mind will help you avoid overpowering the dish.
Finally, don’t skip the resting time before baking. This crucial step ensures your stuffing has a chance to absorb the liquid and hold together during cooking.
Nutritional Notes
While Cornbread Stuffing with Bacon is undoubtedly a treat, it’s good to be conscious of its nutritional content. The combination of cornbread, bacon, and butter contributes to a dish that is rich in flavor but may also be higher in calories and fats.
However, it does provide some benefits like fiber from the cornbread and vitamins from the vegetables and fresh herbs. If you want to lighten it up, you could explore using less butter or incorporating whole grain cornbread.
The stuffing can be enjoyed in moderation as part of a balanced meal. Pair it with fresh vegetables and lean proteins to create a nutritious and delicious dish for your table.
FAQs
Can I make Cornbread Stuffing with Bacon ahead of time?
Yes! You can prepare the cornbread and the stuffing mixture in advance. Store the prepared stuffing covered in the refrigerator for a day before baking. Just remember to add a little extra moisture if it seems dry before roasting.
Can I use fresh cornbread instead of day-old?
It’s best to use day-old cornbread as fresh cornbread has more moisture, which may lead to a soggy stuffing. If you need to use fresh, toast it slightly before adding to the mixture.
What type of cornbread is best for stuffing?
A classic, unsweetened cornbread is ideal for stuffing. You want it to be flavorful but not overly sweet, as that may clash with the savory elements of the bacon and herbs.
Conclusion
Cornbread Stuffing with Bacon is a fantastic addition to your culinary repertoire. With its rich flavors and satisfying texture, it’s sure to become a cherished favorite at your dining table.
Its ability to blend well with a variety of main dishes makes it an adaptable choice for many occasions. Whether for a holiday feast or a comforting weeknight dinner, it offers both heartiness and comfort.
Don’t hesitate to try making this delightful dish for your next gathering or simply to enjoy at home. Once you experience the delightful combination of flavors and textures, you’ll see why it’s such a beloved recipe!
Cornbread Stuffing with Bacon
Ingredients
Method
- Preheat your oven to 325°F (163°C). Lay the cubed cornbread evenly on a parchment-lined baking sheet and bake for about 20 minutes to dry out.
- Remove the cornbread from the oven and let it cool completely.
- Increase the oven temperature to 350°F (177°C) and grease a 9x13 baking dish with butter.
- In a large skillet over medium-low heat, cook the diced bacon until crispy. Use a slotted spoon to transfer it to a bowl, leaving the fat in the skillet.
- Add diced butter to the skillet, increase the heat to medium, and let it melt. Add the diced onion, celery, and minced herbs, sautéing until the onion and celery have softened.
- Whisk together eggs and turkey stock in a measuring cup, seasoning with kosher salt and freshly ground pepper.
- In a large mixing bowl, combine the dried cornbread cubes, cooled cranberries, and crispy bacon. Toss gently.
- Add the sautéed onion, celery, and herb mixture along with any rendered fat from the skillet. Gradually pour the egg and stock mixture over the cornbread blend, tossing gently to absorb all the liquid.
- Transfer the stuffing mixture to the prepared baking dish, pressing it down lightly. Cover with foil and let rest for 15 minutes.
- Bake covered for 30 minutes, then remove the foil and bake for an additional 20 to 25 minutes until the top is golden brown and crispy.
- Allow the stuffing to cool for about 15 minutes before serving. Optionally garnish with fresh herbs.
