Cornbread Stuffing with Bacon


Preparation info

  • Makes Stuffing for A 12 pound Turkey;


    • Difficulty


Appears in

Thanksgiving: Recipes for a Holiday Meal


By Lou Seibert Pappas

Published 2011

  • About

This flavorful cornbread stuffing offers a nice nutty flavor accented by the addition of salty, smoky bacon. Cook the onions slowly so they develop a caramel flavor without overbrowning.


  • Thick-cut bacon, 8 slices
  • Large yellow onions, 2, coarsely chopped
  • Celery stalks, 2, with some leaves, finely chopped
  • Cornbread stuffing mix, 10 cups
  • Fresh flat-leaf parsley, cup minced
  • Dried sage, 1 teaspoon
  • Herbes de Provence, 2 teaspoons
  • Salt and freshly ground pepper
  • Reduced-sodium chicken broth, 1½–2 cups, heated


    In a large frying pan over medium heat, cook the bacon until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and cool slightly. Place the bacon in a large bowl.

    Drain off all but 2 tablespoons of the bacon fat from the pan and return to low heat. Add the onions to the pan and cook over low heat, stirring occasionally, until golden, about 7 minutes. Add the celery to the onions and cook for an additional 3–4 minutes. Add the onion mixture, stuffing mix, parsley, sage, and herbes de Provence to the bowl with the bacon and toss well. Season to taste with salt and pepper. Moisten with the broth, ½ cup at a time, tossing well after each addition, until the ingredients are combined and the mixture is moist throughout but not soggy.

    Allow the stuffing to cool to room temperature. Then, following the directions, stuff two-thirds of the stuffing into the bird. Put the rest of the stuffing into a small, buttered baking dish and cover tightly with aluminum foil. During the last hour the turkey is roasting, bake the extra stuffing in the oven alongside the turkey for 30 minutes. Uncover and continue to bake until heated through and lightly browned and crisp on top, 20–30 minutes longer. (Alternatively, if you do not want to stuff the turkey, transfer the stuffing—now called dressing—to a buttered 4-quart baking dish and bake according to the above instructions.)

    Using a large spoon, transfer the stuffing from the turkey cavity to a warmed serving dish. Keep warm until ready to serve.