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Cornbread Stuffing with Bacon

A delicious twist on traditional stuffing featuring crispy bacon, savory vegetables, and sweet cranberries, perfect for festive meals.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Holiday, Side Dish
Cuisine: American, Festive
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 10 cups day-old cornbread, cut into 1-inch cubes Use stale cornbread for better texture
  • 8 strips bacon, diced Crispy bacon adds flavor
  • 12 tablespoons unsalted butter, diced plus more for greasing Use for sautéing and greasing
  • 1 medium yellow onion, diced Adds sweetness and moisture
  • 3 ribs celery, diced Provides crunch
  • 2 tablespoons minced fresh sage leaves Essential for flavor
  • 1 tablespoon minced fresh thyme leaves Adds earthiness
  • ¼ cup minced flat-leaf parsley leaves For garnish and freshness
  • ¾ cup dried cranberries Sweet and tart contrast
  • 2 ¾ cups turkey or chicken stock Use for moisture
  • 2 large eggs For binding
  • to taste none Kosher salt and freshly ground pepper Seasoning to taste

Method
 

Preparation
  1. 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.
  2. Remove the cornbread from the oven and let it cool completely.
  3. Increase the oven temperature to 350°F (177°C) and grease a 9x13 baking dish with butter.
Cooking
  1. 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.
  2. 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.
  3. Whisk together eggs and turkey stock in a measuring cup, seasoning with kosher salt and freshly ground pepper.
Assembly and Baking
  1. In a large mixing bowl, combine the dried cornbread cubes, cooled cranberries, and crispy bacon. Toss gently.
  2. 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.
  3. Transfer the stuffing mixture to the prepared baking dish, pressing it down lightly. Cover with foil and let rest for 15 minutes.
  4. 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.
  5. Allow the stuffing to cool for about 15 minutes before serving. Optionally garnish with fresh herbs.

Notes

For a vegetarian version, omit the bacon and use vegetable broth. This stuffing can be made ahead of time and stored in the fridge for 3 to 5 days or frozen for up to 3 months. To reheat, add a splash of stock.