Who else is excited that Thanksgiving will be here soon?? I’ve got my stretchy-pants at the ready! Bacon Sage Cornbread Stuffing is an option for the big day. Every year I like to make two different stuffing dishes (one of which is new). I figure why not? Let’s just keep trying all ideas out. Same goes for the homemade cranberries.
Years ago, I asked my siblings to each bring a stuffing to Thanksgiving dinner at my house I was later deemed “Stuffingfest” by my brother Eddie and it will will forever go down in my family’s history, lol! I mean what’s wrong with wanting to try different stuffing’s?
For many, Thanksgiving is all about ritual…They want the same foods on their table as they had when they were five. For others, it’s almost sport-like in their adventures in food. I fall somewhere in the middle.
How about you?
This Bacon Sage Cornbread Stuffing was tasty! You can choose to make it with fresh cornbread or you can opt for a store-bought mix. I would go with the former after trying it both ways. It had more flavor and texture.
Ingredients needed to make Bacon Cornbread Stuffing
- Day-old cornbread and white or Italian bread
- Celery, onion and garlic for the aromatics
- Bacon….and more bacon
- Sage & parsley
- Salt & black pepper
- Chicken Stock
Tips and Tricks
This stuffing is simple to put together and you can prep it ahead of time. Make it, minus the bacon, parsley and sage which I would add in just before baking. You will most likley need to add additional stock as well. If you prep it ahead of time and store it tightly wrapped in the fridge (or cold garage). You should run a fork through it prior to cooking as well as you add the bacon in.
What are your favorite foods for Thanksgiving? Are you nostalgic and want the foods of your childhood, or are you one who picks up a magazine and says…THIS! I swear by Tom Colicchio’s recipe for “The Ultimate Turkey” AKA “Herb Butter Turkey.” I have been making that for 10 years. The gravy is the best gravy I have ever tasted as in I want to take a bath in it… with a straw, lol. Guests always ask for gravy-doggie-bags, as a result, I make a lot!
Here are a couple of Thanksgiving dinner and Christmas dinner favorites you may also enjoy:
Nantucket Pie aka Cranberry Pie, simply put its the BEST. Different, delicious, festive and just 6 ingredients.
And this showstopper, conversation piece and edible history lesson all in one. The Original Pumpkin Pie (the Pilgrims made this in the fire)
And when it comes to leftovers. These Leftover Turkey Stuffing Balls are SO good, you’ll begin to making extra fixings just so you can have leftovers to make these!
Happy Thanksgiving and Happy Holidays! Let the good eating (and great lefovers) begin!
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Bacon Sage Cornbread Stuffing
- 1 pan of day-old cornbread 8x8
- 10 slices thick white bread
- 3 stalks of celery cut into 2-inch pieces
- 1 medium Vidalia onion cut into 3 chunks
- 3 cloves garlic halved
- 9 slices bacon cut into pieces
- 2 TBS fresh sage snipped into small pieces
- 3/4 cup fresh parsley
- Kosher salt & black pepper
- 2 eggs beaten
- 1 TBS melted butter
- 1 1/2 cups chicken stock up to 2 1/2 cups, just depends on how you like it and your breads used
- Tear your bread into pieces and throw it into your food processor, pulse a few times until ragged crumbs are formed.
- Dump the bread into a big bowl.
- In the same food processor bowl (no don't clean it), add your celery, onion, and garlic and pulse a few times until they are finely diced.
- In a saute pan, fry up your bacon pieces until crisp. Remove them with a slotted spoon or spatula and save for later.
- Scrape your celery/onion/garlic mixture into the pan with bacon grease (carefully) and saute until translucent (3-5 minutes).
- Remove from heat and stir in sage, season with salt and pepper.
- Scrape mixture into the bowl with the bread.
- Add the parsley.
- Add the whisked eggs and 1/2 the chicken broth and mix
- Chop your day-old cornbread up into small cubes and fold that in.
- Add the rest of the chicken broth and gently toss.
- Scrape into your casserole dish and bake at 350 degrees for 20-30 minutes.
- Decide if you like it wet or crispy. If wetter stuffing is desired, cover lightly with foil (you may need to cook it another 10 minutes.