I combine crumbled cornbread, smoky bacon and fresh sage into a stuffing with cornbread that stands out among traditional Thanksgiving sides.

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I made Corn Bread Stuffing With Bacon And Sage from The Food Charlatan because I wanted a side that surprises, not just fills. Crispy bacon and a hit of sage give little shock waves of flavor in every forkful, and honestly i couldn’t stop testing it until it did that on purpose.

Friends call it Stuffing With Cornbread when they rave, and somehow it’s landed as The Best Thanksgiving Stuffing at our table, even though it started as a late night experiment. There’s something slightly weird and addicting about the textures, you’ll find yourself probing for more, curious how simple things turn so bold.

Ingredients

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Cornbread: sweet corn taste, lots of carbs and fibre, gives stuffing body and comfort.
Bacon: salty, smoky, packed with protein and fat, makes dish deeply savory and cozy.
Butter: adds rich fat, silky mouthfeel, helps browning and flavor, not exactly heart healthy.
Onion: sweet when cooked, gives savory depth and some natural sugars, few calories.
Sage: earthy, peppery herb that cuts richness, adds aroma and a classic Thanksgiving vibe.
Stock: moistens the bread, adds savory umami, controls salt and overall flavor balance.
Eggs: bind everything together, add protein and tender texture, help set during baking.

Ingredient Quantities

10 cups cubed cornbread, day-old or lightly toasted (about 1 9×13 pan)

8 ounces bacon, diced (about 8 to 10 slices)

4 tablespoons unsalted butter

1 large yellow onion, diced (about 1 1/2 cups)

3 celery stalks, diced (about 1 cup)

3 cloves garlic, minced

2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried)

2 tablespoons fresh flat-leaf parsley, chopped

2 large eggs, beaten

2 to 2 1/2 cups chicken or turkey stock, warm

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes, optional

How to Make this

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1. Preheat oven to 350°F. If your cornbread is fresh, spread the 10 cups cubed cornbread on a baking sheet and dry at 300°F for 10 to 20 minutes until it’s slightly crisp and no longer squishy, then let cool.

2. In a large skillet cook 8 ounces diced bacon over medium heat until crisp, about 8 to 10 minutes. Remove bacon with a slotted spoon to a paper towel lined plate and leave about 2 tablespoons bacon fat in the pan.

3. Add 4 tablespoons unsalted butter to the reserved bacon fat and melt over medium. Add 1 large diced yellow onion and 3 diced celery stalks and cook until soft and translucent, about 8 to 10 minutes.

4. Stir in 3 minced garlic cloves, 2 tablespoons chopped fresh sage or 1 tablespoon dried, 2 tablespoons chopped parsley and the optional 1/4 teaspoon crushed red pepper flakes. Cook until fragrant about 1 minute, taste and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

5. In a very large bowl combine the toasted or day old cornbread cubes and the cooked bacon. Pour the hot onion celery sage mixture over the cornbread so the heat helps absorb flavor.

6. Beat 2 large eggs and warm 2 to 2 1/2 cups chicken or turkey stock, then slowly pour the egg and stock over the cornbread while gently tossing. Start with 2 cups and add more up to 2 1/2 cups until the mixture holds together when squeezed but is not soggy. Don’t overmix or it will get gummy.

7. Taste and adjust seasoning if needed. If it seems bland add a pinch more salt or some extra black pepper.

8. Transfer the stuffing to a greased 9 by 13 inch baking dish, press down lightly so it’s compact but not packed tight.

9. Cover the dish loosely with foil and bake at 350°F for 25 minutes, then remove the foil and bake another 15 to 20 minutes until the top is golden and the center is set.

10. Let the stuffing rest 10 minutes before serving so it firms up a bit. The bacon bits will give crunch and the sage will perfume everything, enjoy.

Equipment Needed

1. Oven set to 350°F
2. Baking sheet (for drying/toasting the cornbread)
3. 9 by 13 inch baking dish, greased
4. Large skillet (for bacon and veggies)
5. Slotted spoon (to lift bacon out)
6. Very large mixing bowl (to combine everything)
7. Measuring cups and spoons
8. Cutting board and chef’s knife
9. Whisk or fork (to beat the eggs)
10. Aluminum foil and paper towels (for covering and blotting bacon)

FAQ

Q: Can I use store bought or fresh cornbread for this stuffing?
A: Yes you can. Store bought works fine but if your cornbread is fresh you should dry it out so it doesnt get mushy. Break or cube it and spread on a baking sheet, warm in a 250 F oven for 20 to 30 minutes until it feels firm but not rock hard.

Q: How do I know if the stuffing is too dry or too wet?
A: Start with 2 cups of warm stock and add more a little at a time until the crumbs are evenly moistened but not soggy. The mix should clump when squeezed but still hold some shape. If its too wet bake it uncovered to let moisture escape, if too dry stir in a splash more warm stock.

Q: Can I make this without bacon or turn it vegetarian?
A: Absolutely. Replace the bacon with 3 to 4 tablespoons butter and sautéed mushrooms or diced smoked tofu for texture. Use vegetable stock and add a pinch of smoked paprika or liquid smoke to get that savory, smoky note.

Q: Is it safe to stuff this inside the turkey?
A: Baking stuffing inside the bird is possible but riskier. If you do it make sure the center of the stuffing reaches 165 F. I usually recommend baking the stuffing in a separate dish so both the turkey and the stuffing cook perfectly and safely.

Q: How far ahead can I make this and how do I reheat it?
A: You can assemble the stuffing up to 24 hours ahead and keep it covered in the fridge. Or fully bake it then cool and refrigerate up to 3 days. To reheat, warm at 350 F covered until hot, then uncover for 10 minutes to crisp the top. For single servings a quick microwave with a splash of stock works in a pinch.

Q: Any tips to make the top extra crispy or the inside extra creamy?
A: For a crispy top add a little extra diced bacon or set the oven to broil for the last minute or two while watching closely. For creamier inside add an extra beaten egg or a few tablespoons more stock, mix gently, then bake until set.

Corn Bread Stuffing With Bacon And Sage From The Food Charlatan. Recipe Substitutions and Variations

Cornbread: No cornbread on hand? Use cubed crusty white bread or torn brioche for a lighter, fluffier stuffing. If you want the corn flavor, crumble corn muffins or stir in a few tablespoons of cornmeal, and make sure to dry them out so the stuffing isnt soggy.
Bacon: Swap the bacon for pancetta for similar fat and salt, smoked turkey breast for a leaner option, or plant based bacon for a vegetarian version. If you choose a leaner protein add a tablespoon or two of butter or oil so the mix stays moist.
Butter: Replace 4 tablespoons butter with the same amount of olive oil for a lighter finish, or use ghee for a richer, nuttier note. Duck fat is amazing for extra depth but use a bit less than called for.
Eggs: For an egg free binder try two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons warm water, let sit 5 minutes) or use 1 cup plain yogurt for extra richness. Flax will make it a touch denser while yogurt adds a mild tang.

Pro Tips

1) Dry the cornbread good before you mix it. If the cubes still feel squishy the stuffing will be gummy, not fluffy. Spread them out so air can reach all sides, a little toasting helps the cubes soak flavor without falling apart.

2) Save and use the bacon fat with the butter when you cook the veggies, it gives way more flavor than butter alone. But if you’re nervous about salt, use low sodium stock or hold off on extra salt until after you mix everything.

3) Warm the stock and add it slowly, do the squeeze test as you go. Start with less, squeeze a handful — it should hold together but not be soggy. Don’t over stir or you’ll get a gummy mess, toss gently and stop once it just comes together.

4) Make ahead or freeze to save time. You can assemble the day before and bake straight from the fridge (add a few minutes), or freeze portions and thaw in the fridge overnight. For a crisp top, put it under the broiler for a minute or two at the end but watch it cause it burns fast.

Corn Bread Stuffing With Bacon And Sage From The Food Charlatan. Recipe

Recipe by James Level

0.0 from 0 votes

I combine crumbled cornbread, smoky bacon and fresh sage into a stuffing with cornbread that stands out among traditional Thanksgiving sides.

Servings

servings

Calories

615

kcal

Equipment: 1. Oven set to 350°F
2. Baking sheet (for drying/toasting the cornbread)
3. 9 by 13 inch baking dish, greased
4. Large skillet (for bacon and veggies)
5. Slotted spoon (to lift bacon out)
6. Very large mixing bowl (to combine everything)
7. Measuring cups and spoons
8. Cutting board and chef’s knife
9. Whisk or fork (to beat the eggs)
10. Aluminum foil and paper towels (for covering and blotting bacon)

Ingredients

10 cups cubed cornbread, day-old or lightly toasted (about 1 9×13 pan)
8 ounces bacon, diced (about 8 to 10 slices)
4 tablespoons unsalted butter
1 large yellow onion, diced (about 1 1/2 cups)
3 celery stalks, diced (about 1 cup)
3 cloves garlic, minced
2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried)
2 tablespoons fresh flat-leaf parsley, chopped
2 large eggs, beaten
2 to 2 1/2 cups chicken or turkey stock, warm
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional

Directions

Preheat oven to 350°F. If your cornbread is fresh, spread the 10 cups cubed cornbread on a baking sheet and dry at 300°F for 10 to 20 minutes until it's slightly crisp and no longer squishy, then let cool.
In a large skillet cook 8 ounces diced bacon over medium heat until crisp, about 8 to 10 minutes. Remove bacon with a slotted spoon to a paper towel lined plate and leave about 2 tablespoons bacon fat in the pan.
Add 4 tablespoons unsalted butter to the reserved bacon fat and melt over medium. Add 1 large diced yellow onion and 3 diced celery stalks and cook until soft and translucent, about 8 to 10 minutes.
Stir in 3 minced garlic cloves, 2 tablespoons chopped fresh sage or 1 tablespoon dried, 2 tablespoons chopped parsley and the optional 1/4 teaspoon crushed red pepper flakes. Cook until fragrant about 1 minute, taste and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
In a very large bowl combine the toasted or day old cornbread cubes and the cooked bacon. Pour the hot onion celery sage mixture over the cornbread so the heat helps absorb flavor.
Beat 2 large eggs and warm 2 to 2 1/2 cups chicken or turkey stock, then slowly pour the egg and stock over the cornbread while gently tossing. Start with 2 cups and add more up to 2 1/2 cups until the mixture holds together when squeezed but is not soggy. Don’t overmix or it will get gummy.
Taste and adjust seasoning if needed. If it seems bland add a pinch more salt or some extra black pepper.
Transfer the stuffing to a greased 9 by 13 inch baking dish, press down lightly so it’s compact but not packed tight.
Cover the dish loosely with foil and bake at 350°F for 25 minutes, then remove the foil and bake another 15 to 20 minutes until the top is golden and the center is set.
Let the stuffing rest 10 minutes before serving so it firms up a bit. The bacon bits will give crunch and the sage will perfume everything, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 281g
Total number of serves: 8
Calories: 615kcal
Fat: 39g
Saturated Fat: 10.5g
Trans Fat: 0.5g
Polyunsaturated: 5g
Monounsaturated: 11g
Cholesterol: 58mg
Sodium: 1113mg
Potassium: 361mg
Carbohydrates: 66g
Fiber: 3.6g
Sugar: 8.8g
Protein: 15g
Vitamin A: 250IU
Vitamin C: 3mg
Calcium: 71mg
Iron: 1.8mg

Corn Bread Stuffing With Bacon And Sage From The Food Charlatan. Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Corn Bread Stuffing With Bacon And Sage From The Food Charlatan. Recipe Substitutions and Variations

Pro Tips