Bacon Cornbread Stuffing Recipe
Whether you are looking for the best cornbread stuffing to make for Thanksgiving, or are just in the mood for some dleicious homemade cornbread dressing, this cornbread stuffing recipe is what you've been looking for! This corn bread dressing uses actual cornbread that is toasted and soaked in half and half, combined with onions, celery, bacons, same, and thyme for southern dressing recipe that is so good it could be the main dish!
Servings 8 people
Ingredients
- 2 8.5 ounce boxes corn muffin mix prepared or from scratch baked 9" pan of cornbread
- 2 ribs celery
- 1 and 3/4 cup chicken broth
- 8 ounces sliced chestnuts, shopped
- 1 cup half and half
- 2 Tablespoons thyme
- 2 large eggs
- 1 Tablesppon sage
- 3/4 lb bacon cut into pieces
- 1 cup dried cranberries (i.e. craisins)
- 2 Tablespoon butter
- 1/2 cup fresh parlsey or 1 Tablespoon dried
- 1 large onion chopped
- salt and pepper to taste
Instructions
- Preheat oven to 325 F. In large baking dish arrange cornbread in single layer and toast 10-15 minutes, turning once.
- In a bowl whisk together the broth, half and half, and eggs. Fold the toasted cornbread pieces into wet mixture and soak for 10 minutes.
- Meanwhile, in a large skillet cook bacon (reserving the drippings). Set bacon aside.
- Add butter to the skillet of drippings,add chopped onion and celery. Cook over medium heat until the vegetables are softened, about 10 minutes.
- Stir in chestnuts, thyme, and sage until combined.
- In a 9 x 13 pan, dump together the skillet mixture, cranberries, parsley, cooked bacon that has been crumbled up, soaked cornbread, and salt & pepper. Toss gently to not mush or break up cornbread.Note: soacked bread will look mushy & you may think it won’t work – it will!
- Cover the pan and let stand for 30 minutes or refrigerate overnight.
- Preheated oven to 350 Fand grease the underside of the foil covering the cornbread. Bake for 40 minutes. Uncover and bake another 15 minutes, or until golden.