Description
This Savory Cornbread Stuffing is a game-changer! Packed with crispy bacon, tender mushrooms, and aromatic herbs, it’s moist, flavorful, and guaranteed to disappear fast. Whether for Thanksgiving, Sunday dinner, or potlucks, this stuffing is a guaranteed hit. Plus, it’s easy to make with simple ingredients and foolproof steps.
Ingredients
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8 bacon strips, diced (or 4 tbsp butter + 1 tsp smoked paprika for vegetarian)
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8 celery ribs, chopped (plus 1 cup celery leaves)
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2 medium onions, chopped
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2 lbs mushrooms, chopped (cremini or baby bellas work best)
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2 tsp rubbed sage
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1 tsp salt, ½ tsp black pepper
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2 (16 oz) packages cornbread stuffing mix (or 10-12 cups homemade cornbread cubes)
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¼ cup fresh parsley, minced
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8 large eggs, lightly beaten
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5 cups chicken broth (or veggie broth)
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2 tbsp butter, for topping
Instructions
1. Cook the Bacon
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In a large skillet, cook diced bacon over medium heat until crispy (8-10 mins).
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Remove bacon with a slotted spoon, leaving drippings in the pan.
2. Sauté the Veggies
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Add celery and onions to the bacon drippings (or butter). Sauté for 5-7 mins until soft.
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Stir in mushrooms, sage, salt, and pepper. Cook 10-12 mins until mushrooms are tender.
3. Combine Everything
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In a large bowl, mix cornbread stuffing, cooked veggies, bacon, celery leaves, and parsley.
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In another bowl, whisk eggs and broth. Slowly pour over stuffing mixture, gently folding to combine.
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Let sit 5-10 mins for cornbread to absorb liquid.
4. Bake to Perfection
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Preheat oven to 350°F (175°C). Grease two 9×13-inch baking dishes.
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Divide stuffing between dishes, smooth tops, and dot with butter.
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Cover with foil, bake 30 mins. Uncover, bake 10-15 mins more until golden.
Notes
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Garnish with extra parsley or crispy bacon bits.
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Serve with roast turkey, ham, or as a hearty vegetarian main with roasted veggies.
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Leftovers? Reheat in the oven or make stuffing waffles!
- Prep Time: 20 mins
- Cook Time: 45 mins
Nutrition
- Calories: 270 cal Per Serving
- Fat: 14g
- Carbohydrates: 26g
- Protein: 9g