Amazing 8 Irresistible Cornbread Stuffing Joy

When those cooler months roll around, my kitchen demands comfort food, and nothing says pure, savory happiness quite like a fantastic stuffing. Forget the dry, bland stuff you sometimes get stuck with at big gatherings! I promise you, once you try this **Irresistible Cornbread Stuffing With Bacon Recipe Delight**, you won’t look back. Seriously, this is the one everyone asks for the recipe to. Why does it work magic? It’s all about that perfect marriage of textures and flavors. The slightly sweet, golden cornbread base is absolutely elevated by salty, shatteringly crisp bacon. It’s savory, it’s rich, and frankly, it makes any meal feel like a celebration. Trust me, this **Irresistible Cornbread Stuffing With Bacon Recipe Delight** is about to become your signature side dish!

When those cooler months roll around, my kitchen demands comfort food, and nothing says pure, savory happiness quite like a fantastic stuffing. Forget the dry, bland stuff you sometimes get stuck with at big gatherings! I promise you, once you try this Irresistible Cornbread Stuffing With Bacon Recipe Delight, you won’t look back. Seriously, this is the one everyone asks for the recipe to. Why does it work magic? It’s all about that perfect marriage of textures and flavors. The slightly sweet, golden cornbread base is absolutely elevated by salty, shatteringly crisp bacon. It’s savory, it’s rich, and frankly, it makes any meal feel like a celebration. Trust me, this Irresistible Cornbread Stuffing With Bacon Recipe Delight is about to become your signature side dish!

Why This Irresistible Cornbread Stuffing With Bacon Recipe Delight Shines

I get asked all the time what makes my stuffing different from everyone else’s, and honestly, it’s the little details that add up to a huge flavor punch. This recipe just *works*. I’ve tweaked it over the years, but the core elements—the bacon fat we use to sauté the vegetables and the exact ratio of broth—never change.

• The texture is unbeatable: soft interior that soaks up the broth, with those glorious crispy edges.
• It balances sweet and savory perfectly thanks to the cornbread and salty bacon.
• Prep is shockingly easy, making it perfect for busy holiday mornings.

If you’re looking for a classic dressing that truly tastes incredible, look no further. It really stands up on its own, but it’s also amazing when paired with my mama’s famous cornbread dressing foundation!

Gathering Ingredients for Irresistible Cornbread Stuffing With Bacon Recipe Delight

Okay, let’s talk about what you need to pull off this amazing, savory side. Gathering ingredients for stuffing is mostly about timing, especially getting that bacon cooked and crumbled just right! I always like to get my cornbread crumbled the day before because slightly stale bread absorbs the broth so much better than fresh stuff. Don’t hover over the list; make sure you have everything here—the herbs really wake up the whole dish, so don’t skimp on the sage and thyme!

For those who love making everything from scratch and want even more depth, you can check out my thoughts on ultimate bean soup; the broth techniques actually crossover nicely here!

Here is what you need to have ready:

• 6 cups crumbled cornbread
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup cooked bacon, crumbled (Make sure this is crisp!)
• 1/2 cup (1 stick) unsalted butter
• 2 large eggs, lightly beaten
• 2 cups chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Ingredient Notes and Substitutions for Your Irresistible Cornbread Stuffing With Bacon Recipe Delight

A little guidance on a few key items will really elevate this recipe. First off, the cornbread: day-old, slightly firm cornbread is absolutely the way to go. If it’s fresh and soft, the final stuffing can get a little mushy. If you prefer a richer flavor during Thanksgiving or Christmas, feel free to totally use turkey broth instead of chicken broth—it bumps up that holiday profile!

Also, the bacon grease! If you cook your bacon first in the skillet (which you should!), use about a tablespoon or two of that rendered bacon fat *instead* of some of the required butter to sauté your onions and celery. That small swap adds unbelievable richness right at the start!

Step-by-Step Instructions for Irresistible Cornbread Stuffing With Bacon Recipe Delight

We’re moving fast now, so have your 9×13 dish ready and greased up! The first thing on the agenda is getting the oven whispering warm at 350 degrees F (175 degrees C). While that heats up, we need to build our flavor base. Grab a good skillet—mine gets smoky just looking at it! Melt that butter over medium heat. We want the celery and onion to get soft and sweet, not crunchy or brown, so give them about five to seven minutes to just relax in that butter.

Once they’re cooperative, toss in your crumbled cornbread, your crispy bacon bits, the sage, and the thyme. Stir everything together so that cornbread starts soaking up all that buttery vegetable goodness. This is where the magic really starts to smell heavenly!

Next, the liquid! Don’t just dump it all in at once, or you’ll end up with a soggy mess. Whisk those two eggs lightly in a separate bowl—just enough to break the yolks—then pour in the chicken broth and whisk that together too. Pour this egg-broth mixture evenly over your baking ingredients. Add your salt and pepper now. Stir gently. I mean it, gently! You want everything combined, but you don’t want to dissolve your cornbread structure.

Transfer that whole beautiful, savory mix into your greased dish. It goes into the oven for about 35 to 40 minutes. You’re looking for a gorgeous golden brown top, and when you poke the center, it should feel set, not wobbly. If you love crunchy corners, let it sit on the counter for about 10 minutes before scooping!

Expert Tip for Perfect Texture in Your Irresistible Cornbread Stuffing With Bacon Recipe Delight

This is my absolute favorite secret trick, and it prevents that dreaded stuffing sinkhole in the middle. While the recipe calls for adding the broth mixture until everything is *just* combined, I always check the moisture level before it even goes in the oven. Take one small leftover handful of the crumbles and drizzle a little more broth onto it, kneading it slightly between your fingers. If it immediately turns to mush, stop adding broth to the main bowl! You want the mix to feel uniformly moist, like damp sand, but still hold its shape when squeezed. Over-saturating with liquid is the number one reason stuffing flops, so pay close attention right before baking!

If you want to try a ridiculously soft side that completely changes the game, check out how I make my soft honey butter dinner rolls—they’re surprisingly easy!

Equipment Needed for This Irresistible Cornbread Stuffing With Bacon Recipe Delight

Getting your tools ready beforehand is half the battle won, trust me! If you’re scrambling for a specific pan while your onions are about to burn, you’re setting yourself up for stress. For this version of the stuffing, it’s pretty straightforward, which is another reason I love it for busy days.

You’ll basically need items to do two things: cook the aromatics and then mix everything together before baking.

• A large skillet: This is non-negotiable because we need to melt the butter and gently sauté the onions and celery right there. It’s efficient!
• Two mixing bowls: One large one to combine the bulk of the stuffing, and a smaller one just for whisking those eggs and broth together. Don’t skip the small bowl; it helps incorporate the liquid evenly.
• A sturdy whisk or a large wooden spoon: For mixing, I prefer the spoon because I’m trying not to break up the cornbread too much, but a big spoon works wonders for folding everything together.
• A 9×13 inch baking dish: Make sure it’s big enough! If you try to cram too much stuffing into a smaller pan, the middle won’t cook right, and you lose those crispy edges we love so much.
• A box grater or food processor (if you’re grating your own cheese or prepping vegetables, though for this recipe, chopping is key!).

That’s really it! No fancy immersion blenders or springform pans needed here—just good, honest kitchen gear for some good, honest stuffing.

Serving Suggestions for Your Irresistible Cornbread Stuffing With Bacon Recipe Delight

This stuffing is practically begging for a holiday plate, right? Classic pairings are a must: absolutely drench it in a thick, savory gravy. It’s practically mandatory when serving alongside roast turkey or chicken. But if you’re feeling a bit adventurous, try pairing a scoop of this slightly smoky cornbread stuffing alongside a rich, hearty main like my ultimate old-fashioned beef stroganoff on a chilly night. The bacon notes tie the richness together beautifully. It’s just heavenly!

Storage and Reheating Instructions for Irresistible Cornbread Stuffing With Bacon Recipe Delight

One of the best things about this stuffing—besides the taste, obviously—is that it travels and keeps like a dream! You can actually make the entire thing a day ahead of time, and honestly, sometimes I think it tastes even better the second day when all those sage and thyme flavors have really settled in. Just make sure you let it cool down properly before you seal it up.

Here’s my strict routine for leftovers:

1. Cool Completely: After it comes out of the oven, let the baking dish sit on the counter until it reaches room temperature, usually about an hour or two. Don’t put hot stuffing directly into the fridge; that steam encourages sogginess and doesn’t help food safety!
2. Cover and Chill: Once cool, cover the dish tightly with plastic wrap or transfer portions to an airtight container. You can store this deliciousness in the refrigerator for up to three or maybe four days. It holds its shape really well!

Reheating is where you have to be a little careful if you want to keep that crispy top layer from my original bake. The microwave is fast, but it turns everything soft, which isn’t always what we want in a stuffing!

For the crispiest reheat:

• Scoop your desired amount of stuffing into a smaller, oven-safe dish.
• Drizzle just a tablespoon or two of extra chicken broth or even a tiny pat of butter over the top—this prevents the dryness that comes from reheating.
• Cover it loosely with foil (this keeps the moisture in but allows the top to crisp up eventually).
• Bake at 350 degrees F until heated through, maybe 15 to 20 minutes. Take the foil off for the last five minutes if you want that top edge crisp again!

If you are in a huge rush and just need it warm right now, the microwave works, but just know it loses that crunch. Pop it in for 60-second intervals, stirring halfway through to even out the heat. It’s still tasty, just texturally different!

Frequently Asked Questions About Irresistible Cornbread Stuffing With Bacon Recipe Delight

I totally get it—when you’re planning a huge meal, you have a million little questions floating around your head! Don’t stress. I’ve gathered the most common queries I hear about this savory cornbread stuffing. Most of the time, the answers are simple tweaks, but they make a huge difference in your final result. If you’re looking for other ways bacon makes things better, you have to try my irresistible bacon, egg, and cheese sandwich!

Can I prepare the Irresistible Cornbread Stuffing With Bacon Recipe Delight ahead of time?

Oh, absolutely! This is one of my favorite tricks for reducing stress on the big day. You can assemble the entire stuffing—everything mixed together in the baking dish—cover it tightly with plastic wrap, and stick it in the fridge for up to 24 hours. When you’re ready to bake, pull it out about 30 minutes before you want to put it in the oven so it can lose that icy chill. You might need to add five to ten extra minutes to the baking time since it’s starting cold.

What is the best cornbread to use for this stuffing?

If you can, skip the fresh, super-moist boxed mix! The absolute best cornbread for this recipe is either day-old cornbread that has dried out just a touch on the counter, or if you bake your own, let it cool completely and crumble it up a day before. When the cornbread is slightly stale, it behaves perfectly in the mixing stage. It soaks up that savory bacon-vegetable butter and chicken broth without turning into complete mush when baked. If you must use fresh, try toasting the cubes slightly on a baking sheet before you start mixing!

How do I make this bacon stuffing recipe vegetarian?

That’s an easy fix! First, omit the bacon completely. But here’s the crucial part: you can’t just leave that space empty! You need to replace the fat and the salty flavor. Use the full 1/2 cup of butter, and add maybe 1/4 cup of finely chopped mushrooms (sautéed until they release all their water) along with the onion and celery. For extra salty depth, add an extra 1/2 teaspoon of salt, maybe a dash of smoked paprika, or better yet, use vegetable broth instead of chicken broth.

Why is my stuffing a little bland?

Bland stuffing usually comes down to two things: not enough salt, or not enough aromatics! Did you use quality, flavorful broth? Low-sodium broth often tastes watery. Also, make sure your sage and thyme are fresh enough—old, dried herbs lose all their punch. If your stuffing seems okay before baking but bland after, try stirring in a tablespoon of Dijon mustard after it cools slightly. That sharp tang wakes everything up!

Nutritional Estimates for This Recipe

Now, I want to be super clear before we dive into these numbers. I’m a cook, not a dietitian, so these figures are my best guess based on standard ingredient databases—they are estimates, okay? Depending on whether you use low-sodium broth, how much bacon fat you save versus using the full butter amount, or the specific brand of cornbread you pull from the pantry, your final numbers might shift a bit.

This recipe is definitely on the richer side because of the cornbread base and, hello, the bacon! But it’s packed with flavor, which is the most important nutritional fact, if you ask me!

Here’s what the numbers look like per serving (the recipe yields 8 generous helpings):

• Calories: 350
• Fat: 22g (with 10g being saturated fat—that’s where that amazing flavor lives!)
• Carbohydrates: 30g
• Protein: 8g
• Sugar: 4g
• Sodium: 550mg (This is the one to watch; use low-sodium broth if you’re counting!)
• Fiber: 2g
• Cholesterol: 85mg

Take these numbers with a grain of salt, literally and figuratively! Enjoying this **Irresistible Cornbread Stuffing With Bacon Recipe Delight** is about celebrating, not carb-counting. If you need to cut back on fat, remember that tablespoon of bacon grease trick I mentioned earlier—it lets you slightly reduce the butter!

Share Your Irresistible Cornbread Stuffing With Bacon Recipe Delight Experience

Whew! We made it through the whole recipe for this savory, bacon-studded delight. Now comes the best part: hearing from you! I put my heart and soul into making sure this **Irresistible Cornbread Stuffing With Bacon Recipe Delight** is the best comfort food side dish you’ve ever thrown together, but food is meant to be shared, right?

I truly hope this stuffing makes your next meal extra special. If you followed along and baked this up for your family or friends, please, please let me know how it turned out! Star ratings really help new readers decide if they should trust my favorite recipe, so don’t be shy!

Did you use turkey broth instead of chicken? Did you add smoked paprika like I suggested? Snap a picture of that beautiful golden top and tag me on social media! Seeing your delicious results absolutely makes my day and keeps me excited to share more family favorites with you all.

If you have any lingering questions about the cornbread crumbs or the bacon crisping process, drop them right down below in the comments section. I try to pop in often and answer every single one. If you need something specific, you can always reach out through my contact page too!

Happy cooking, friends! Eat well, and enjoy every single bite of that savory, bacon-loaded goodness!

Can’t wait to see what you think!

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