Martha Stewart Bacon-Cornbread Stuffing

Martha Stewart Bacon-Cornbread Stuffing is a golden, crunchy-topped side dish with cornbread, white bread and crisp bacon that comes together in 60 minutes. Try this easy Thanksgiving stuffing for holiday dinner or Sunday supper, since it bakes in one 9x13 dish and feeds a crowd.

Dry the cornbread and white bread in the oven first, because dried cubes soak up the eggs and broth without turning to mush. Skip it and fresh bread collapses into a soggy paste.

Martha mixes cornbread with plain white sandwich bread instead of using one bread alone. The white bread holds its shape and turns crunchy, while the cornbread crumbles into a nubbly, earthy layer between the bites.

Martha Stewart Bacon-Cornbread Stuffing

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

340

kcal

Crisp bacon, sage and soft vegetables fold into two kinds of dried bread, then bake until the top turns golden and crunchy. Inside, the cornbread stays tender and moist.

Ingredients

• 1 pan cornbread (8-inch square), cut into ½-inch cubes
  

• 8 slices white sandwich bread, cut into ½-inch cubes
  

• 4 slices bacon, cut into 1-inch pieces
  

• 1 small yellow onion, diced small
  

• 2 stalks celery, diced medium
  

• 2 cloves garlic, minced
  

• 1 tablespoon finely chopped fresh sage leaves
  

• 2 large eggs, lightly beaten
  

• 2 3/4 cups chicken broth
  

• 1/2 cup chopped fresh parsley
  

• Coarse salt and pepper
  

Directions

• Dry the bread: Preheat the oven to 375°F, then spread the cornbread and white bread cubes over two rimmed baking sheets. Bake about 15 minutes until they feel dry and look golden.
• Cook the bacon: Meanwhile, cook the bacon in a medium skillet over medium heat for about 5 minutes. It's ready once the fat has rendered and the pieces are crisp.
• Add the vegetables: Add the onion, celery and garlic to the skillet and cook about 4 minutes until translucent. Then stir in the sage.
• Mix the stuffing: Transfer the skillet mixture to a large bowl and add the cornbread, bread, eggs, chicken broth, parsley, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss until combined, let it sit 5 minutes, then toss again.
• Bake the stuffing: Transfer the stuffing to a 9x13-inch baking dish. Bake 25 to 35 minutes, until the top is golden brown and the stuffing is hot throughout.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, Pyrex 9x13 glass baking dish. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use store-bought cornbread for this stuffing?

Yes, store-bought works fine, and it saves prep time. You need about 8 cups of cubes, roughly an 8-inch square pan's worth, and I'd pick one that isn't overly sweet so the stuffing stays savory.

How long do leftovers keep and how do I reheat them?

Store the stuffing in an airtight container in the fridge for up to 4 days. Reheat it covered in a 350°F oven for about 30 minutes until hot, then uncover for a few more minutes to crisp the top.

How do I make this stuffing vegetarian?

Leave out the bacon and swap the chicken broth for vegetable broth. You lose the smoky flavor, but the sage, onion and cornbread still carry it.

What can I use if I don't have fresh sage?

Use 1 teaspoon of dried sage in place of the 1 tablespoon of fresh. Stir it in with the vegetables, just as you would the fresh.

How do I keep the stuffing from getting soggy?

Start with 2 cups of the broth and toss gently. Add the last 1/2 cup only if the bread still looks dry, and make sure the cubes were dried in the oven first.