Bacon-Cornbread Stuffing

Prep Time:
25 mins
Total Time:
1 hrs

Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use a cornbread that's not too sweet.


  • 1 pan cornbread (8-inch square), cut into ½-inch cubes

  • 8 slices white sandwich bread, cut into ½-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 ¾ cups chicken broth

  • ½ cup chopped fresh parsley

  • Coarse salt and pepper


  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.

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