This warm, fluffy stuffing has the perfect combination of sweet cornbread, crispy bacon and savory herbs. Perfect for Thanksgiving!

Do you call it stuffing or dressing? I grew up calling it stuffing, because dressing is for salads. And yes, it’s always ranch dressing. Good grief I’m Midwestern.

You can consider this part two of this week’s skillet cornbread recipe post. If for some reason you made cornbread and have leftovers (what are those?), then you have the fixings for some homemade Cornbread and Bacon Stuffing!

Standard whole wheat bread and homemade cornbread join forces with crisp bacon to create the best stuffing ever. When it’s fresh out of the oven, the smell of warm sage will make you feel all the feels. It’s comforting, it’s homey, and for me it’s the essence of Thanksgiving more than turkey.

How do you make your stuffing? Take a picture and post it to Instagram! Tag your photos with #stressbaking and follow me so I can see your homemade deliciousness!

Cornbread and Bacon Stuffing

Author: Adapted from Martha Stewart
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 minutes
Yield: 6-8 servings
Category: Appetizer

Print Recipe

Description

This warm, fluffy stuffing has the perfect combination of sweet cornbread, crispy bacon and savory herbs. Perfect for Thanksgiving!

Ingredients

1/2 skillet’s worth cornbread, cut into small cubes
4 slices whole wheat bread, cut into small cubes
4 slices bacon, chopped
1 leek stalk, chopped (can substitute 1/2 a small onion)
1 tablespoon garlic, minced
1 stalk celery, diced
1 tablespoon sage leaves, chopped
1 egg, lightly beaten
1 1/2 cups chicken broth
1/2 cup chopped fresh parsley
Salt and pepper, to taste

Instructions

Preheat oven to 375° F.
Line two baking sheets with parchment paper. Spread cornbread and whole wheat bread on each baking sheet and bake until dry and golden, about 12-15 minutes. Transfer to large mixing bowl and set aside.
In your preferred method, cook bacon until crispy. If cooked in a pan or skillet, do not drain bacon fat. If baked in the oven, reserve bacon fat and pour into medium sized skillet.
Add leeks and garlic and cook over medium heat for 3 minutes. Stir in celery and cook another 2 minutes.
Remove from heat and transfer mixture to the bowl of bread.
Add sage, egg, broth and parsley and stir to combine. Add salt and pepper to taste.
Spray an 8×8 baking dish with non-stick spray. Transfer mixture evenly to dish.
Bake for 20 minutes until top is golden brown.
Serve warm and enjoy!