Print

Savory Corn Bread Stuffing: Easy Bacon & Sage Thanksgiving Recipe

savory corn bread stuffing - featured image
Print Recipe

This savory corn bread stuffing combines buttery corn bread, smoky bacon, and fragrant herbs for a comforting, crowd-pleasing Thanksgiving side. Crispy on top and tender inside, it’s easy to customize and perfect for holiday gatherings.

Ingredients

Scale
  • 4 cups corn bread, cut into 1-inch cubes (homemade or store-bought; slightly dry is best)
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried sage)
  • 1 tablespoon fresh thyme leaves (optional)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 large eggs, beaten
  • 1 1/2 cups low-sodium chicken broth (or vegetable broth for vegetarian version)
  • 4 tablespoons unsalted butter, melted
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup dried cranberries or currants (optional)
  • 1/4 cup chopped parsley (optional)

Instructions

  1. Cut corn bread into 1-inch cubes and spread on a baking sheet. Let dry for a few hours or overnight, or toast in a 300°F oven for 10 minutes until dry but not hard.
  2. Set a large skillet over medium heat. Add chopped bacon and cook, stirring often, until golden and crisp (about 6-8 minutes). Transfer bacon to a paper towel-lined plate, leaving 1-2 tablespoons of drippings in the skillet.
  3. In the same skillet, add diced onion and celery. Cook over medium heat until softened and fragrant, about 5 minutes. Stir in garlic and cook for 1 minute more.
  4. Sprinkle in chopped sage and thyme, salt, and black pepper. Cook for 1-2 minutes until herbs are aromatic. Remove from heat and let cool slightly.
  5. In a large mixing bowl, combine dried corn bread cubes, sautéed veggies, cooked bacon, and any optional add-ins (nuts, cranberries, parsley). Gently toss to mix.
  6. In a separate bowl, whisk together eggs and broth until smooth. Pour in melted butter and whisk again.
  7. Pour the wet mixture over the corn bread mixture, gently tossing until all cubes are coated but not soggy. If dry, add extra broth 2 tablespoons at a time.
  8. Spoon stuffing into a greased 9×13-inch baking dish. Spread evenly, but don’t pack too tightly.
  9. Preheat oven to 375°F. Bake uncovered for 30-35 minutes, until the top is golden and crisp, and edges are bubbling. For extra crunch, broil for 2-3 minutes at the end.
  10. Let stuffing cool for 5-10 minutes before serving. Sprinkle with fresh parsley if desired.

Notes

For vegetarian, skip bacon and use mushrooms or roasted veggies. Use gluten-free corn bread for gluten sensitivities. Dry corn bread is key for best texture. Add broth slowly to avoid soggy stuffing. Prep corn bread and chop veggies a day ahead to save time. Leftovers keep well in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: corn bread stuffing, bacon stuffing, sage stuffing, Thanksgiving side, holiday stuffing, easy stuffing, savory stuffing, comfort food, crowd pleaser, potluck recipe

Find it online: https://norasfoods.com/savory-corn-bread-stuffing-easy-bacon-and-sage-thanksgiving-recipe/