Cornbread and Bacon Stuffing Dressing B
Transform your holiday table with the rich, savory flavors of Cornbread and Bacon Stuffing Dressing B—a comforting twist on a classic Thanksgiving side dish. Featuring fluffy, golden-toasted cornbread as the base, this recipe is infused with the smoky crispness of bacon and a medley of aromatic herbs like parsley, sage, and thyme. Sautéed onions, celery, and garlic add depth and texture, while a blend of chicken broth and eggs ensures the perfect balance of moisture and structure. Baked to perfection with a crispy, golden crust, this decadent stuffing is a standout addition to any festive meal. Whether you're hosting a traditional Thanksgiving dinner or just craving irresistible comfort food, this savory cornbread dressing is sure to impress your guests.
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Recipe Information
Ingredients
- 8 cups cornbread
- 8 slices bacon
- 4 tablespoons unsalted butter
- 1 large yellow onion
- 3 stalks celery
- 3 cloves garlic
- 3 tablespoons fresh parsley
- 2 teaspoons fresh sage
- 2 teaspoons fresh thyme
- 2 cups chicken or vegetable broth
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cube the cornbread and spread it out on a baking sheet. Toast in the oven for about 10 minutes or until lightly golden, then transfer to a large mixing bowl.
In a large skillet over medium heat, cook the bacon until crispy. Remove and set aside on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
Discard all but 2 tablespoons of the bacon fat from the skillet. Add the butter to the skillet and melt over medium heat.
Finely chop the onion, celery, and garlic. Sauté them in the skillet with the melted butter until softened, about 5 minutes.
Chop the parsley, sage, and thyme, and stir them into the skillet. Cook for an additional minute, then remove from heat.
Pour the vegetable mixture into the bowl with the toasted cornbread. Add the crumbled bacon and toss to combine.
In a separate mixing bowl, whisk together the broth, eggs, salt, and pepper. Pour this mixture over the cornbread mixture and gently stir until evenly moistened.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Bake uncovered for 40-45 minutes, or until the top is golden brown and the dressing is set.
Let cool for 5-10 minutes before serving. Garnish with extra chopped parsley if desired.
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 28.2 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 8801 mg | 383% | |
| Total Carbohydrate | 326.6 g | 119% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 57.2 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 1615 mg | 124% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1989 mg | 42% | |
*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.
