I just made Stuffing With Cornbread that sneaks crispy bacon and sage into every forkful and will steal the show at your table.
I adore this Corn Bread Stuffing With Bacon And Sage from The Food Charlatan because it hits like honest food. I crave the crunch and salty snap of bacon, chopped and the punched-up earth of fresh sage, finely chopped.
It’s hands-down what I reach for when I want The Best Thanksgiving Stuffing that actually tastes like something real. But it’s not precious or fussy.
It’s messy, buttery, savory, and full of crumbs you want to eat with your fingers. I eat it straight from the dish sometimes.
No fluff. Just glorious, unapologetic stuffing.
I would fight for a second helping.
Ingredients
- Basically the day-old cornbread soaks up juices and gives tender, crumbly texture.
- Bacon adds salty crunch and meaty comfort you’ll keep sneaking.
- Plus butter brings richness and helps everything taste homier.
- Onion gives sweet, savory backbone and softens into comfort.
- Celery adds fresh crunch and classic stuffing contrast.
- Garlic brings warm, punchy aroma that wakes the whole dish.
- Sage lends that woodsy, slightly bitter herb note you expect.
- Parsley brightens the mix with fresh, green lift.
- Eggs bind it all so the stuffing holds together.
- Chicken broth makes it moist and savory without drowning flavors.
- Kosher salt seasons every component so nothing tastes flat.
- Black pepper gives gentle heat and a bit of bite.
- Plus maple syrup adds a hint of sweet if your cornbread’s savory.
Ingredient Quantities
- 8 cups day old cornbread, cut or torn into 1 inch pieces (about 1 pound)
- 8 slices bacon, chopped
- 3 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, finely chopped (packed)
- 2 tablespoons fresh parsley, chopped
- 2 large eggs, lightly beaten
- 2 to 2 1/2 cups low sodium chicken broth, more if needed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- Optional 1 tablespoon maple syrup or sugar if your cornbread is very savory
How to Make this
1. Preheat oven to 350°F and butter a 9×13 inch baking dish or a similar size casserole dish so the stuffing won’t stick.
2. Cook the chopped bacon in a large skillet over medium heat until crisp. Use a slotted spoon to transfer bacon to a paper towel lined plate, but keep about 2 tablespoons of the bacon fat in the skillet.
3. Add 3 tablespoons unsalted butter to the skillet with the bacon fat. When melted, add the finely chopped onion and diced celery. Sauté over medium heat until the vegetables are soft and the onion is translucent, about 8 to 10 minutes.
4. Stir in the minced garlic, chopped fresh sage and chopped parsley, and cook 1 to 2 minutes more until fragrant. Taste and make sure the herbs are well distributed.
5. In a very large bowl, combine the 8 cups of day old cornbread pieces and the cooked bacon. Pour the onion herb mixture over the cornbread and toss gently to combine.
6. In a small bowl whisk the 2 lightly beaten eggs with 2 cups of low sodium chicken broth, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the optional tablespoon of maple syrup or sugar if your cornbread is very savory. Pour most of this liquid over the cornbread mixture, reserving a bit to add later if needed.
7. Toss the cornbread gently until evenly moistened but not soupy. If it feels too dry add up to 1/2 cup more broth a little at a time until you reach a moist but hold-together texture. Adjust salt and pepper to taste.
8. Transfer the stuffing mixture to the prepared baking dish, pressing down lightly to compact it evenly. Scatter any reserved bacon on top for extra crispiness.
9. Cover the dish tightly with foil and bake at 350°F for 25 to 30 minutes. Remove the foil and bake another 10 to 15 minutes, or until the top is golden and slightly crisp. If you like a very crunchy top you can broil for 1 to 2 minutes but watch it close so it doesn’t burn.
10. Let the stuffing rest 5 to 10 minutes before serving so it firms up a bit. Taste once more for seasoning and serve warm alongside your main dish.
Equipment Needed
1. 9×13 inch baking dish (or similar casserole dish)
2. Large ovenproof skillet (for cooking bacon and veggies)
3. Very large mixing bowl plus a small bowl
4. Cutting board and chef’s knife
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Slotted spoon and tongs
8. Whisk, aluminum foil, and a paper towel lined plate
FAQ
Corn Bread Stuffing With Bacon And Sage From The Food Charlatan. Recipe Substitutions and Variations
- 8 cups day old cornbread: Use cubed cornbread muffins, 8 cups of hearty white sandwich bread plus 1/4 cup cornmeal for texture, or 6 to 8 cups of stale cornbread crumbs from a grocery cornbread loaf.
- 8 slices bacon: Swap with chopped pancetta, smoked turkey bacon for a lighter option, or 8 oz sautéed mushrooms for a vegetarian-friendly smoky note.
- 3 tablespoons unsalted butter: Replace with 3 tablespoons olive oil, melted ghee, or neutral oil like avocado oil for a dairy-free version.
- 2 to 2 1/2 cups low sodium chicken broth: Use low sodium turkey or vegetable broth, or make up the difference with water plus 1 to 2 teaspoons Better Than Bouillon or stock concentrate to control salt.
Pro Tips
1) Make the cornbread as dry as possible before you start. If it’s not pretty stale, toast the cubes on a sheet pan at 300 F for 10 to 15 minutes. It helps them soak up the broth without turning into mush.
2) Reserve the bacon fat and use it with the butter to sauté the veggies. It gives way more flavor than butter alone. Taste the veggie mix before you add it to the bread so you can fix salt and herbs early.
3) Add the broth slowly. Start with 2 cups, toss, then add more a little at a time until the mix holds together but isn’t soupy. If you overdo the liquid you can bake longer uncovered, but you’ll lose some of that soft interior texture.
4) For the best contrast in texture, scatter half the cooked bacon on top and bake covered, then uncover near the end so the top crisps up. If you broil to brown the top, watch it the whole time because it goes from perfect to burnt fast.
Corn Bread Stuffing With Bacon And Sage From The Food Charlatan. Recipe
I just made Stuffing With Cornbread that sneaks crispy bacon and sage into every forkful and will steal the show at your table.
8
servings
317
kcal
Equipment: 1. 9×13 inch baking dish (or similar casserole dish)
2. Large ovenproof skillet (for cooking bacon and veggies)
3. Very large mixing bowl plus a small bowl
4. Cutting board and chef’s knife
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Slotted spoon and tongs
8. Whisk, aluminum foil, and a paper towel lined plate
Ingredients
-
8 cups day old cornbread, cut or torn into 1 inch pieces (about 1 pound)
-
8 slices bacon, chopped
-
3 tablespoons unsalted butter
-
1 large yellow onion, finely chopped
-
3 stalks celery, diced
-
2 cloves garlic, minced
-
2 tablespoons fresh sage, finely chopped (packed)
-
2 tablespoons fresh parsley, chopped
-
2 large eggs, lightly beaten
-
2 to 2 1/2 cups low sodium chicken broth, more if needed
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper, plus more to taste
-
Optional 1 tablespoon maple syrup or sugar if your cornbread is very savory
Directions
- Preheat oven to 350°F and butter a 9×13 inch baking dish or a similar size casserole dish so the stuffing won't stick.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Use a slotted spoon to transfer bacon to a paper towel lined plate, but keep about 2 tablespoons of the bacon fat in the skillet.
- Add 3 tablespoons unsalted butter to the skillet with the bacon fat. When melted, add the finely chopped onion and diced celery. Sauté over medium heat until the vegetables are soft and the onion is translucent, about 8 to 10 minutes.
- Stir in the minced garlic, chopped fresh sage and chopped parsley, and cook 1 to 2 minutes more until fragrant. Taste and make sure the herbs are well distributed.
- In a very large bowl, combine the 8 cups of day old cornbread pieces and the cooked bacon. Pour the onion herb mixture over the cornbread and toss gently to combine.
- In a small bowl whisk the 2 lightly beaten eggs with 2 cups of low sodium chicken broth, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the optional tablespoon of maple syrup or sugar if your cornbread is very savory. Pour most of this liquid over the cornbread mixture, reserving a bit to add later if needed.
- Toss the cornbread gently until evenly moistened but not soupy. If it feels too dry add up to 1/2 cup more broth a little at a time until you reach a moist but hold-together texture. Adjust salt and pepper to taste.
- Transfer the stuffing mixture to the prepared baking dish, pressing down lightly to compact it evenly. Scatter any reserved bacon on top for extra crispiness.
- Cover the dish tightly with foil and bake at 350°F for 25 to 30 minutes. Remove the foil and bake another 10 to 15 minutes, or until the top is golden and slightly crisp. If you like a very crunchy top you can broil for 1 to 2 minutes but watch it close so it doesn't burn.
- Let the stuffing rest 5 to 10 minutes before serving so it firms up a bit. Taste once more for seasoning and serve warm alongside your main dish.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 170g
- Total number of serves: 8
- Calories: 317kcal
- Fat: 17.6g
- Saturated Fat: 6.4g
- Trans Fat: 0.06g
- Polyunsaturated: 1.25g
- Monounsaturated: 5g
- Cholesterol: 65mg
- Sodium: 605mg
- Potassium: 111mg
- Carbohydrates: 28.5g
- Fiber: 2g
- Sugar: 2.25g
- Protein: 7.9g
- Vitamin A: 315IU
- Vitamin C: 2.5mg
- Calcium: 44mg
- Iron: 0.9mg