Bacon Cornbread Stuffing Easy

This bacon cornbread stuffing recipe stands out as one of my absolute favorite Thanksgiving side dishes, thanks to the unbeatable combination of smoky bacon, tender cornbread, and plenty of savory herbs. Whether you need a delicious and easy dressing for your holiday table or crave a comforting Sunday dinner, this cornbread stuffing is ready with only about 35 minutes of prep plus a simple oven bake. It captures everything you want in a classic stuffing—bold flavor, effortless assembly, and enough time saved to let you relax before the meal.

The first time I made this bacon cornbread stuffing, I tried subbing chicken broth for turkey stock and tossed in extra celery leaves, which absolutely elevated the dish. With its creamy yet toothsome bite and smoky, herb filled aroma, this stuffing has become a holiday must have for my family. I love being able to offer variations for every dietary need, and it always draws rave reviews—often disappearing even faster than the turkey itself.

Gather Your Ingredients

• Thick cut bacon for smoky flavor and richness: Look for center cut bacon, which crisps without shrinking too much; turkey bacon or vegetarian alternatives work if needed
• Yellow onions for natural sweetness and savory aroma: Select firm, unblemished onions; sweet onions or shallots can substitute in a pinch
• Celery with leaves to add herbal freshness: The leaves provide extra flavor, so chop both stalks and tops; substitute fennel for a twist
• Kosher salt and cracked black pepper to season: Taste and adjust as you go; sea salt is a suitable swap
• Fresh sage and thyme deliver classic holiday flavor: Always use fresh for best results; if substituting dried, use one third the amount
• Apple cider vinegar for balancing richness: Deglazes the skillet and adds brightness; white wine vinegar or lemon juice also work
• High quality unsalted butter for creamy texture and crisp edges: Cold, chopped butter gives the top golden crunch; vegan butter is fine for dairy free
• Turkey stock or chicken stock for moisture and deep flavor: Low sodium or homemade is ideal; for vegetarian, use vegetable broth
• Large eggs to bind and enrich: Brings everything together without heaviness; flaxseed meal plus water works for egg free
• Buttery homemade or store bought cornbread as the base: Let it dry overnight for best absorption; gluten free cornbread works perfectly

How to Make Bacon Cornbread Stuffing

Dry the Cornbread for Best Texture:

Tear cornbread into even, bite sized chunks, then spread in a single layer across two large baking sheets. Leave uncovered overnight, or at least several hours. This ensures your cornbread absorbs rich broth and remains fluffy, not soggy.

Toast the Cornbread for Extra Crunch:

Preheat oven to 400 degrees F. Bake trays of cornbread for about 10 minutes, flipping pieces as needed, until golden and just crisp. If still soft, bake for five minutes more and check. Cool the toasted bread completely while you prep the rest.

Cook the Bacon until Just Crisp:

Chop 12 thick cut bacon slices into 1 inch pieces. In a large skillet over medium, cook bacon until mostly crisp but still chewy, about 8 to 10 minutes. Remove to a paper towel lined plate but keep all rendered fat in the pan for maximum flavor.

Sauté the Aromatics for Maximum Flavor:

Heat the bacon fat on medium until shimmering. Stir in chopped onions and celery (include some leaves), plus a teaspoon of kosher salt and pepper. Sauté for 8 to 10 minutes until soft, translucent, and caramelized on edges—these layers of flavor make a huge difference.

Infuse with Fresh Herbs:

Add chopped sage and thyme, cooking just one minute to release their fragrance. Take pan off heat to prevent burning and preserve brightness.

Combine the Dry Ingredients:

Place dried, toasted cornbread in a very large bowl. Add sautéed onion celery mix and the cooked bacon. Gently toss to blend without breaking up the bread much.

Deglaze the Skillet and Add Butter:

Put the empty skillet back over medium, pouring in apple cider vinegar. As it bubbles, scrape up all brown bits—the “fond” is loaded with flavor. When vinegar is nearly evaporated, melt a stick of butter and pour this mixture over the bowl of cornbread and vegetables.

Prepare the Broth and Eggs:

Whisk together turkey stock and two eggs in a measuring cup with 1.5 teaspoons salt and 1 teaspoon pepper. This moistens and binds stuffing without making it dense.

Moisten the Stuffing Gently:

Slowly pour the broth mix over the bowl, pausing to fold and toss gently. Add more stock if you find dry areas, but stop before mixture turns too wet—preserving lovely texture is key.

Layer in the Baking Dish:

Grease a 9 by 13 inch baking pan. Spread out the stuffing mixture evenly without pressing down. Scatter cold chopped butter over the top for crisp, golden corners.

Bake Covered for Moisture:

Cover pan with nonstick sprayed foil and bake at 350 degrees F for 30 minutes. The cover locks in steam and keeps stuffing moist as it melds together.

Crisp the Top for a Perfect Finish:

Increase oven temperature to 450 degrees F, uncover, and bake for another 20 minutes until top is deeply golden and corners crunchy. Every oven is a little different, so check early and watch for the signature crispiness.

Serve and Enjoy:

Rest stuffing for 10 minutes before serving big, generous scoops alongside turkey, mashed potatoes, and gravy. The result is a harmonious blend of golden crust, fluffy inside, and smoky bacon in every bite.

One Thanksgiving, I needed a make ahead option and tried assembling the stuffing the night before with an abundance of celery leaves from the garden. The flavors melded even more overnight, and the extra herbs added wonderful freshness. My family now requests this variation every holiday, and I love knowing it works well for gluten free and dairy free friends as well.

Smart Swaps and Variations

This versatile bacon cornbread stuffing welcomes plenty of creative tweaks. Swap in turkey bacon or smoked sausage for different flavor; add extra sautéed mushrooms if making it vegetarian, or stir in roasted butternut squash or cranberries for a seasonal twist. For a low carb option, increase the vegetables and use a lower carb bread base. You can also try poultry seasoning or chopped apples in place of fresh sage for autumnal sweetness and aroma.

How to Store and Reheat Bacon Cornbread Stuffing

Once cooled to room temperature, store leftover stuffing tightly covered or transfer to an airtight container. It will keep well in the refrigerator for up to four days, staying moist and flavorful for midweek meals or a quick nibble. If you want to make far in advance, freeze individual servings for up to three months—just thaw overnight in the fridge and reheat as needed. To revive the just baked texture, cover with foil and add a splash of broth before gently warming in a 350 degree F oven for about 20 minutes.

What to Serve with Bacon Cornbread Stuffing

Serve bacon cornbread stuffing alongside roasted turkey, chicken, or meatloaf to complement any festive table or Sunday supper. Pair it with bright green beans, maple roasted carrots, or a crisp apple salad for a well rounded meal. For gatherings, drizzle with melted brown butter or scatter fresh herbs on top just before serving for a show stopping holiday presentation.

Nutritional Benefits

While bacon cornbread stuffing is a treat, it also packs protein, fiber, and plenty of vitamins from eggs, bacon, and a medley of vegetables. It's naturally nut free, can be made gluten free or dairy free to fit most diets, and provides a hearty serving of energy for holidays or weeknight meals alike. Each portion averages about 500 calories, delivering a satisfying macro balance with every plateful.

Recipe Success Tips

If your stuffing turns out too dry, stir in a bit of warmed stock and let rest covered to soften. For overly wet stuffing, return to the oven uncovered to evaporate moisture and crisp the top. If you forget to dry the cornbread overnight, toast it in the oven until lightly golden and sturdy enough to soak in flavor without falling apart.

This bacon cornbread stuffing is a stress free, flavor packed addition to any holiday or Sunday meal, ready to adapt to your family’s tastes and dietary needs. Try a new twist or stick with the classic—you’re sure to enjoy every herby, smoky bite!

Common Questions About This Recipe

→ Can I prepare this bacon cornbread stuffing in advance?

Yes, you can assemble the stuffing the day before, refrigerate, then bake when ready. Add extra stock if needed for moisture before baking.

→ What type of cornbread works best?

Homemade or store-bought cornbread both work. The key is to use dried-out cornbread for the best texture.

→ Can chicken stock replace turkey stock?

Absolutely. Either chicken or turkey stock provides moisture and flavor, so use what you have available.

→ Should the bacon be cooked until crisp or chewy?

Cook bacon until just crispy but still a little flexible, so it doesn't become too crunchy after baking.

→ Are there tips for getting a crispy topping?

Bake uncovered at a higher temperature at the end to brown and crisp the top and edges of the stuffing.