Cornbread Stuffing – a delicious recipe with bacon, u00bc, celery, onion, water, white bread. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Prepare cornbread according to directions, set aside to cool. Toast 12 slices white bread, cut into 1 inch cubes.
2
In skillet, cook bacon until crisp. Drain, reserving 1/2 c. drippings. Crumble bacon, set aside. To skillet, add chopped celery and chopped onion and 1 c. water. Cover, cook until barely tender, about 7 minutes.
3
In large bowl, combine bacon, reserved drippings, vegetable mixture, 6 cups coarse corn bread crumbs, the toast cubes, rubbed sage and 2 c. chicken or turkey broth. Toss well and transfer to 3 quart glass casserole dish. If it appears dry, add more chicken broth as needed.
4
Bake at 350 degrees, covered for 30 minutes.
843
kcal
Calories
52
g
Fat
7
g
Carbs
81
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb. bacon, Reserve 1/4 c. bacon drippings, 2 c. chopped celery, 1/2 c. chopped onion, and more.
Yes, Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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