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!
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Cornbread and Bacon Stuffing
Ingredients
- ½ 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 ½ a small onion)
- 1 tablespoon garlic, minced
- 1 stalk celery, diced
- 1 tablespoon sage leaves, chopped
- 1 egg, lightly beaten
- 1 ½ cups chicken broth
- ½ 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!
Natalie
I love this recipe so much. It uses cornbread and wholegrains. So healthy and so delicious. I will definitely make this for my family. No more unhealthy stuffings.
Sam | Ahead of Thyme
YUM this looks delicious! I am obsessed with stuffing, but have never tried a cornbread and bacon combo, wow!! I am pretty excited to try it, and just in time for Thanksgiving :)
Lori | The Kitchen Whisperer
Oh my goodness does this look incredible! You had me at bacon! I can’t wait to try this!
Jo
The flavors in this stuffing is mind blowing. Sweet, salty and delicious stuffing. I get super excited to see savory stuffing recipes, I love this.
Jamie
I love recipes like this that combine sweet and savory flavors! Definitely making this for Thanksgiving!
Tara
I mean…my mouth waters when you say bacon and cornbread. Yes please! It looks simple and I might make it for a Monday and eat it all myself!!
Amanda
This stuffing recipe is so good! Perfect for the holidays.
Kushigalu
Love the combination here. So yummy. Perfect for holiday !
Chef Dennis
This Cornbread and bacon stuffing looks really scrumptious. The combination of sweet cornbread, crispy bacon and savory herbs made it perfect!
Carrie | Clean Eating Kitchen
What a great Thanksgiving side! I love cornbread but never made stuffing with it! Printing out to make this year – thank you!
Kelly Anthony
I’ve never had bacon in my stuffing but I’m not sure why. It seems like an obvious choice because bacon is amazing on anything.
Gail
Looks delishious. I may make this along with the Hamburger stuffing that cooks in the turkey.
lesliehaasch
I’ve never heard of hamburger stuffing – I hope they both turn out great for you!