Be prepared to stuff your face! With Thanksgiving just around the corner, it’s time to start thinking about what you want to have for the big dinner and for days afterwards. Thankfully this is a fairly easy decision for me as I’ve made this stuffing for the past three years and it’s been a hit! Bacon, check! Cornbread, check! Ultimate stuffing, check!
I found this recipe in Food Network magazine a few years back and haven’t really had to tweak it much. To be honest, I probably use more cornbread and potato bread than the original recipe required, but I find it’s equally moist and flavorful, plus you end up with more for later!
Some tips before I forget: While you can dry out the bread in the oven, you can save power and oven space by leaving it out on the counter for a few days in advance. If your kitchen is anything like mine during Thanksgiving, you’re going to need the extra oven and counter space on the day, so consider putting the bread up high and out of the way a few days before. Plus then you won’t be tempted to pick at it… Justin is guilty of this!
You’ll also want to use something bigger than a 9×13 pyrex pan. I use this 3-Quart Corningware Casserole dish because it’s easy to clean and holds all this goodness, filled to the brim! Be sure to spray it with olive oil or cooking spray ahead of time, along with buttering the pan, just to give yourself a headstart on the cleaning.
As always, feel free to include or exclude ingredients to make this dish work for you. I can say this is my favorite stuffing, ever, and I hope you enjoy making it!
Cornbread Bacon Stuffing
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The best stuffing ever! Bacon, cornbread, potato bread, and all sorts of goodness comes together to make a stuffing that is out of this world!
Preheat oven to 375 degrees and spray and butter a 3 quart baking dish. If you need a good one, I recommend 3-Quart Corningware Casserole dish which is great for a lot of dishes.
Melt 6 Tbs butter in a large pot over medium heat. Add bacon and cook, stirring occasionally, until browned (roughly 7 minutes). Add the onions and cook until softened and semi-translucent (10 minutes).
Add the celery, thyme, salt, and pepper. Cook for 5 minutes and then add the broth and bring to a simmer. Remove from heat and set aside.
Whisk the eggs, scallions, and parsley in a large bowl. Add the cornbread and potato bread cubes, pecans, and veggie mixture then stir to combine.
Transfer stuffing to the baking dish and then add the remaining 2 Tbs butter over top.
Cover with foil and bake for 30 minutes. Then uncover and bake for 20 minutes more. Serve and enjoy!
Recipe Notes
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Lover of all things in the kitchen and home. I spend my time chasing a toddler, hanging with my hubby, and creating all sorts of digital content for clients big and small. I’m a full-time video producer and designer but if I could, I’d quit to be a Hallmark channel actress who also has a cooking show. Dream big people!
which is great for a lot of dishes.
Um, YUM.
I always fret about what kind of stuffing to make for Thanksgiving, so I’m glad to have your advice on this!