Corn Bread Dressing Terrine with Bacon and Sage
Elevate your holiday table with this Corn Bread Dressing Terrine with Bacon and Sage—a show-stopping twist on classic stuffing. This recipe combines the hearty, crumbly texture of toasted corn bread with the savory richness of crispy bacon, sautéed aromatics, and earthy sage. Packed into a terrine mold and baked to perfection, it transforms traditional dressing into an elegant, sliceable dish with golden-crisp edges and a tender, flavorful interior. A harmonious blend of chicken stock, milk, and eggs binds the ingredients together, while the smoky aroma of bacon and the herbaceous essence of fresh sage make each bite unforgettable. Perfect as a centerpiece-worthy side dish or a unique option for festive gatherings, this terrine impresses with its presentation as much as its impeccable flavor.
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Recipe Information
Ingredients
- 6 cups Corn bread
- 4 tablespoons Butter
- 8 slices Bacon
- 1 medium, diced Yellow onion
- 2 stalks, diced Celery
- 3 cloves, minced Garlic
- 2 tablespoons, finely chopped Fresh sage leaves
- 1.5 cups Chicken stock
- 0.5 cups Whole milk
- 3 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Spread the corn bread out on a baking sheet and toast in the oven for 10 minutes until lightly golden and dry. Remove and let cool.
In a large skillet over medium heat, cook the bacon until crisp. Transfer the cooked bacon to a paper towel-lined plate and crumble when cool. Reserve 2 tablespoons of the bacon fat in the skillet.
Add the butter to the skillet with bacon fat. Once melted, sauté the onions and celery until softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute. Remove the skillet from heat and mix in the chopped sage.
In a large bowl, combine the toasted corn bread, crumbled bacon, and the onion-celery-garlic mixture.
In another bowl, whisk together the chicken stock, milk, eggs, salt, and black pepper until well combined.
Pour the liquid mixture over the corn bread mixture and gently toss until the liquid is absorbed and the mixture is evenly moistened.
Grease a terrine mold (or standard loaf pan) with cooking spray. Firmly pack the dressing mixture into the mold, pressing it down evenly.
Cover the terrine with foil and bake in the preheated oven for 35 minutes.
Remove the foil and continue baking uncovered for an additional 25 minutes, or until the top is golden and crisp.
Remove from the oven and let the terrine cool slightly before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
6077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.4 g | 368% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1893 mg | 631% | |
| Sodium | 12514 mg | 544% | |
| Total Carbohydrate | 723.4 g | 263% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 236.9 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 827 mg | 64% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 2268 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
