I’m so excited for Thanksgiving next week! Seeing the fam is great, but I'm really looking forward to all the wonderful homemade goodness :) Especially my favorite Thanksgiving side dish, the always delicious stuffing. I don’t discriminate, I love all types: in the bird, out of the bird, homemade, even good old Stove Top! Last Thanksgiving I came across a recipe for cornbread stuffing with onions and bacon. I'll definitely be making it again this year. I really love the sweetness of the cornbread combined with the smoky saltiness of bacon. It’s to die for! So if you’re sick of making the same old stuffing on Turkey Day, give this recipe a try. Happy Thanksgiving!
Cornbread Stuffing With Bacon
8 cups store bought cornbread
1 pound thick-sliced smoked bacon, cut into 1/2-inch pieces
2 large white onions, diced
1/4 cup chopped parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 cup canned turkey or chicken broth
2 tablespoons unsalted butter
Directions
1. Preheat oven to 300 degrees. Cut cornbread into 1/2-inch cubes. Bake on cookie sheet for 30 minutes, flip cubes until lightly toasted and firm. Cool completely. Place cornbread in a large bowl.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon and place on paper towels to drain. Save 3 tablespoons of bacon drippings in the pan. Add onions to the bacon pan, cook about 8 minutes. Stir in parsley; continue to cook until onion is translucent and lightly golden. Stir into cornbread with salt.
3. Drizzle broth over stuffing and gently toss until evenly moistened (for wetter stuffing, add more broth). Spoon into a buttered casserole dish and dot with butter.
4. Bake for at 350 for 25 minutes. Remove foil and bake 10-15 minutes, or until stuffing is hot and browned.
Cornbread Stuffing With Bacon
8 cups store bought cornbread
1 pound thick-sliced smoked bacon, cut into 1/2-inch pieces
2 large white onions, diced
1/4 cup chopped parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 cup canned turkey or chicken broth
2 tablespoons unsalted butter
Directions
1. Preheat oven to 300 degrees. Cut cornbread into 1/2-inch cubes. Bake on cookie sheet for 30 minutes, flip cubes until lightly toasted and firm. Cool completely. Place cornbread in a large bowl.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon and place on paper towels to drain. Save 3 tablespoons of bacon drippings in the pan. Add onions to the bacon pan, cook about 8 minutes. Stir in parsley; continue to cook until onion is translucent and lightly golden. Stir into cornbread with salt.
3. Drizzle broth over stuffing and gently toss until evenly moistened (for wetter stuffing, add more broth). Spoon into a buttered casserole dish and dot with butter.
4. Bake for at 350 for 25 minutes. Remove foil and bake 10-15 minutes, or until stuffing is hot and browned.
