Introduction

This Bacon Cornbread Stuffing is a savory, comforting side dish perfect for holiday meals or any special occasion. Crispy bacon, fresh herbs, and moist cornbread combine for a rich and flavorful stuffing that complements turkey beautifully.

The dish shows a close-up view of a golden brown stuffing mix with crispy, toasted bread pieces that are rough textured and light orange-yellow in color. Mixed evenly throughout are small, shiny reddish-brown bacon bits and tiny bright green herb leaves, creating a contrast of colors. Some pieces of celery and onion add small yellow-green and white touches, while a few fresh green sage leaves rest on top near the corner. The whole image is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cornbread (one 9×13 inch pan)
12 slices thick-cut bacon (about 12 ounces)
2 large onions, chopped
4 stalks celery (including some leaves, about 2 1/2 cups)
1 teaspoon kosher salt
Pepper, to taste
2 tablespoons fresh sage, chopped
2 teaspoons fresh thyme leaves
1/4 cup apple cider vinegar
1/2 cup butter (1 stick)
2 1/2 cups turkey stock (or chicken stock, plus more if needed)
2 large eggs
1 1/2 teaspoons kosher salt
1 teaspoon pepper
4 tablespoons cold butter, chopped

Instructions

Step 1: Tear the cornbread into bite-sized chunks and spread them out on two large baking sheets. Let the cornbread sit uncovered overnight or for several hours to dry out (placing it in a turned-off oven works well).
Step 2: Bake the cornbread at 400°F for about 10 minutes. Flip if needed and bake a bit longer until dried. Return to the turned-off oven to keep drying while you prepare the rest of the stuffing.
Step 3: Chop the bacon into 1-inch pieces.
Step 4: Cook the bacon in a large skillet over medium heat until crispy but still flexible. Remove bacon to a paper towel-lined plate and leave the grease in the pan.
Step 5: Chop onions and celery including celery leaves for extra flavor (about 2 1/2 cups total).
Step 6: Heat the bacon grease until shimmering, then sauté the onions and celery for about 10 minutes until soft and translucent. Season with 1 teaspoon kosher salt and pepper to taste.
Step 7: Add sage and thyme, sauté for another minute until fragrant, then remove from heat.
Step 8: Place the dried cornbread in a very large bowl.
Step 9: Preheat the oven to 350°F.
Step 10: Add the sautéed onions and celery to the bowl along with the bacon.
Step 11: Return the skillet to medium heat, add apple cider vinegar, and scrape up browned bits, cooking until the liquid is nearly evaporated.
Step 12: Add the stick of butter to the skillet and melt completely. Pour the melted butter over the cornbread mixture, scraping the pan well.
Step 13: In a measuring cup, whisk together turkey stock, eggs, salt, and pepper.
Step 14: Slowly pour the stock mixture over the cornbread, gently stirring to avoid breaking up the bread. Add more stock if needed to moisten the stuffing.
Step 15: Grease a 9×13 inch pan and transfer the stuffing mixture into it, spreading evenly.
Step 16: Top the stuffing with chopped cold butter.
Step 17: Cover the pan with foil sprayed with nonstick spray, sealing the edges.
Step 18: Bake at 350°F for about 30 minutes until heated through.
Step 19: Increase oven temperature to 450°F, remove foil, and bake for an additional 20 minutes or until the top is crispy and golden, watching carefully to prevent burning.
Step 20: Serve warm alongside turkey, gravy, and mashed potatoes for a classic meal.

Tips & Variations

For extra flavor, include celery leaves when chopping celery—they add wonderful aroma and taste.
Use homemade or high-quality cornbread for the best texture and flavor.
If you prefer less bacon, reduce the amount or substitute with sausage.
Make sure to dry out the cornbread well to avoid soggy stuffing.
Try adding chopped nuts or dried cranberries for a festive twist.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F covered with foil until warmed through to prevent drying out. You can also freeze the stuffing for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a spoon lifting a serving of golden brown baked stuffing with crispy texture and browned edges. The dish is made up of several layers: soft, dense bread cubes with a slightly rough texture form the base, mixed with small pieces of cooked onion and celery that add light, translucent hints. Interspersed throughout are small crispy bits of reddish-brown bacon or sausage, adding contrast in color and texture. The whole mixture is topped with finely chopped green herbs for a fresh touch. The stuffing looks moist inside but with a crunchy top layer. The background reveals more of the white marbled surface with additional stuffing in a white dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cornbread or stuffing mix instead of homemade cornbread?

Yes, store-bought cornbread can work well as long as it is sturdy and not too moist. Avoid pre-seasoned stuffing mixes as they may alter the flavor balance.

What can I use if I don’t have turkey stock?

Chicken stock or vegetable stock are good substitutes. If using a less flavorful stock, add a bit more seasoning to maintain taste.