advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Bacon-Cornbread Stuffing

For this stuffing, be sure to use a cornbread that's not too sweet. Find our recipe at marthastewart.com/cornbread.

  • Prep:
  • Total Time:
  • Servings: 8
Bacon-Cornbread Stuffing

Source: Everyday Food, November 2012

Ingredients

  • 1 pan cornbread (8-inch square), cut into 1/2-inch cubes
  • 8 slices white sandwich bread, cut into 1/2-inch cubes
  • 4 slices bacon, cut into 1-inch pieces
  • 1 small yellow onion, diced small
  • 2 stalks celery, diced medium
  • 2 cloves garlic, minced
  • 1 tablespoon finely chopped fresh sage leaves
  • 2 large eggs, lightly beaten
  • 2 3/4 cups chicken broth
  • 1/2 cup chopped fresh parsley
  • Coarse salt and pepper

Directions

  1. Preheat oven to 375 degrees. Spread cornbread and bread on two rimmed baking sheets and bake until dry and golden, about 15 minutes. Meanwhile, in a medium skillet, cook bacon over medium until fat is rendered and bacon is crisp, about 5 minutes. Add onion, celery, and garlic and cook until translucent, about 4 minutes. Stir in sage and transfer to a large bowl.

  2. Add cornbread, bread, eggs, broth, parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bowl and toss until combined. Let sit 5 minutes, then toss again. Reserve 4 1/2 cups for turkey, then spoon remaining stuffing into a 9-inch square baking dish. Bake until top is golden brown, 20 to 25 minutes.

Cook's Note

Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds.

Reviews

Reviews (1)

  • granjello 13 Nov, 2012

    Sarah, your so funny! Thanks for the chuckle I got when you closed the oven door with your foot! I love it! You remind me of me when I cook. Anyway, am cooking all these thanksgiving recipes! Thanks!

Related Topics