Description
A savory and flavorful cornbread stuffing recipe featuring crispy bacon and aromatic sage, perfect for any holiday meal.
Ingredients
Scale
- 2 cups crumbled cornbread
- 1 pound bacon, chopped
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 large eggs, beaten
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the chopped bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet.
- Add the chopped onion and celery to the skillet with the bacon drippings. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and chopped sage. Cook for 1 minute more until fragrant.
- In a large bowl, combine the crumbled cornbread, cooked bacon, sautéed vegetables, salt, and pepper.
- In a separate bowl, whisk together the chicken broth and beaten eggs.
- Pour the broth mixture over the cornbread mixture and toss gently to combine.
- Transfer the stuffing to a greased 9×13 inch baking dish.
- Bake for 30-40 minutes, or until the top is golden brown and the stuffing is heated through.
Notes
- For a crispier stuffing, bake uncovered.
- You can make this stuffing ahead of time and refrigerate it before baking. Add a little extra broth if it seems dry.
- Feel free to add other herbs like thyme or rosemary.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg