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Cornbread Stuffing with Bacon and Sage

Cornbread stuffing with bacon and sage combines crisp bacon, softened vegetables, and dried cornbread cubes in a savory baked side dish. Covered baking keeps the center moist, while the final uncovered bake turns the top golden.
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Prep Time 15 minutes
Cook Time 1 hour 32 minutes
Resting time 10 minutes
Total Time 1 hour 57 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb cornbread prepared, cut into 1-inch cubes (about 8 cups)
  • 8 oz bacon cut into 1/2-inch pieces
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 ribs celery diced
  • 1 tsp dried sage
  • 2 cups low-sodium chicken broth
  • 2 eggs large
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 large skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 300°F.
  2. Spread the cornbread cubes in a single layer on a rimmed baking sheet and bake for 25 to 35 minutes, turning once, until dry but not browned.
  3. Transfer the cornbread cubes to a large bowl.
  4. Cook the bacon in a large skillet over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
  5. Transfer the bacon to the bowl with the cornbread.
  6. Melt the butter in the skillet, add the onion and celery, and cook for 8 to 10 minutes until softened.
  7. Stir in the sage and cook for 30 seconds, then scrape the mixture into the bowl.
  8. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  9. Whisk the broth, eggs, salt, and pepper in a medium bowl.
  10. Pour the broth mixture over the cornbread mixture and fold gently until evenly moistened.
  11. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  12. Bake for 20 minutes.
  13. Uncover and bake for 20 to 25 minutes more, until the top is golden and the center reaches 160°F.
  14. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the cornbread until it is dry but not browned. Refrigerate leftovers for up to 4 days; freezing is suitable for up to 2 months. For a dairy-free variation, use dairy-free butter.