Bacon Cornbread Stuffing Easy (Print-Friendly Version)
Hearty bacon cornbread stuffing with onions, celery, sage and thyme is ideal for Thanksgiving or winter gatherings. Comforting, savory, and simple to prepare. Save & click.
# Ingredients You’ll Need:
→ Main
01 -
12 slices thick-cut bacon (about 12 ounces), chopped into 1-inch pieces
02 -
2 large onions, chopped
03 -
4 stalks celery with some leaves, chopped (about 2 1/2 cups)
04 -
1 teaspoon kosher salt
05 -
Black pepper, to taste
06 -
2 tablespoons fresh sage, finely chopped
07 -
2 teaspoons fresh thyme leaves
08 -
1/4 cup apple cider vinegar
09 -
1/2 cup unsalted butter (1 stick), plus 4 tablespoons cold unsalted butter, chopped
10 -
2 1/2 cups turkey stock or chicken stock, plus more as needed
11 -
2 large eggs
12 -
1 1/2 teaspoons kosher salt
13 -
1 teaspoon black pepper
14 -
Prepared cornbread for stuffing, torn into bite-sized pieces (quantity for a 9x13 inch baking dish)
# How to Make It:
01 -
Tear prepared cornbread into bite-sized pieces and spread on 2 large baking sheets. Leave uncovered for several hours or overnight to dry.
02 -
Preheat oven to 400°F (204°C). Bake the dried cornbread pieces for about 10 minutes, turning if necessary, until lightly toasted. Let pieces continue drying in the turned-off oven while preparing other components.
03 -
Chop bacon into 1-inch pieces. Cook in a large skillet over medium heat until just crisp yet still pliable. Transfer bacon to paper towel-lined plate; reserve rendered fat in the pan.
04 -
In reserved bacon fat, sauté onions and celery over medium heat for 10 minutes until translucent and soft. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste.
05 -
Stir in chopped sage and thyme. Sauté for one minute until fragrant. Remove pan from heat.
06 -
Place toasted cornbread pieces in a very large mixing bowl.
07 -
Adjust oven temperature to 350°F (177°C).
08 -
Scrape sautéed vegetables and any pan juices into the cornbread bowl. Add cooked bacon pieces.
09 -
Return empty skillet to medium heat. Add apple cider vinegar and cook, scraping to release browned bits, until nearly evaporated.
10 -
Add 1/2 cup (1 stick) butter to skillet and melt. Pour melted butter over cornbread mixture, ensuring pan is well scraped.
11 -
In a large measuring cup, whisk together turkey or chicken stock and eggs. Season with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper.
12 -
Slowly pour the egg-stock mixture over the cornbread, gently folding to hydrate without breaking apart the bread. Add additional stock as needed for even moistening.
13 -
Grease a 9x13 inch baking pan. Gently spread the mixture into the pan.
14 -
Distribute 4 tablespoons chopped cold butter evenly over the top.
15 -
Cover pan tightly with foil (sprayed with nonstick spray to prevent sticking).
16 -
Bake in preheated 350°F (177°C) oven for about 30 minutes, or until heated through.
17 -
Increase oven temperature to 450°F (232°C). Remove foil and bake uncovered for about 20 minutes until the top and edges are golden and crisp, monitoring to prevent over-browning.
18 -
Let rest briefly before serving alongside turkey, gravy, or classic sides.
# Extra Suggestions:
01 -
For optimal flavor, use day-old or thoroughly dried cornbread to prevent a soggy texture.
02 -
Gently fold liquids into the cornbread mixture to retain the bread's structure.