Bacon Sage Cornbread Stuffing

Stuffing is just one of those comfort foods that we crave. This Bacon Sage Cornbread Stuffing is a nice switch from the typical stuffing. Plus...bacon!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Side Dish, Thanksgiving

Cuisine: American

Keyword: Bacon Cornbread Stuffing, Cornbread Stuffing recipe

Servings:

Calories: 275kcal

Author: Colleen Kennedy

Ingredients

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

Instructions

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.

Notes

Start with 1 1/2 cups of chicken stock for this recipe (divided). You may want to use up to an additional cup. It really depends on your cornbread and second bread of choice AND how moist (yup I said it) you like your stuffing.

Plus if you make this ahead of time and wrap it tightly with wrap, you will want to add additional stock most likley.

Nutrition