Bacon & Cornbread Stuffing

Bacon & Cornbread Stuffing


1 sheet cornbread of your liking homemade or scratch recipe both work fine

1 LB Bacon

1 T dried sage

1 T dried thyme

2 fresh garlic cloves

1 yellow onion

2 sticks celery

1 cube butter

2 eggs

3 cups chicken stock


  1. Start by cutting your corn bread into small cubes and let them dry out on a baking sheet for a day. If they are still soft let them dry out in the oven on a low temperature until they are crispy.
  2. Saute finely diced yellow onion and celery in 1/2 cube of butter and a drizzle of olive oil with salt pepper until translucent.
  3. In a separate pan cook bacon until crispy, chop and set aside.
  4. Add fresh garlic dried herbs and half cube of butter to your onion celery mixture and cook for another 1-2 minutes.
  5. In a large mixing bowl fold in toasted cornbread, chopped bacon and coat with onion herb mixture evenly.
  6. Set aside until cool.
  7. Gradually add chicken stock until stuffing is moist.
  8. Fold in two beaten eggs and either stuff in turkey or bake in pyrex dish for 25 minutes at 350 or until crispy on top.

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