Bacon Sage Cornbread Stuffing (Bacon!!)
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Bacon Sage Cornbread Stuffing

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8
Author: Colleen Kennedy


  • 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


  • 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 t1/2 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.