Description
A savory cornbread stuffing featuring crispy bacon and aromatic sage, perfect for any holiday meal.
Ingredients
Scale
- 1 pound cornbread, cubed and dried
- 1 pound bacon, chopped
- 2 cups yellow onion, chopped
- 2 cups celery, chopped
- 4 cloves garlic, minced
- 1/2 cup butter
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 large eggs, beaten
Instructions
- Preheat oven to 350°F (175°C).
- Spread cornbread cubes on a baking sheet and bake for 10-15 minutes until lightly toasted.
- In a large skillet, cook bacon until crispy. Remove bacon and set aside, leaving bacon grease in the skillet.
- Add onion and celery to the skillet and cook until softened, about 8-10 minutes. Add garlic and cook for 1 minute more.
- Add butter, sage, thyme, salt, and pepper to the skillet. Stir until butter is melted.
- In a large bowl, combine toasted cornbread, cooked bacon, and the vegetable mixture.
- In a separate bowl, whisk together chicken broth and beaten eggs.
- Pour the broth mixture over the cornbread mixture and toss gently to combine.
- Transfer stuffing to a greased 9×13 inch baking dish.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until golden brown and heated through.
Notes
- Ensure cornbread is completely dry for best texture.
- Adjust herbs to your preference.
- For a richer flavor, use turkey broth instead of chicken broth.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg