Bacon Cornbread Stuffing Recipes

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BACON-CORNBREAD STUFFING



Bacon-Cornbread Stuffing image

Cranberries add a bit of sweetness to a savory stuffing starring cornbread and bacon.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 8

4 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup sweetened dried cranberries
2 1/4 cups water
4 cups seasoned cornbread stuffing crumbs (from 16-oz bag)
1/2 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 6 minutes, stirring occasionally, until browned but not crisp. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Stir in cranberries. Add water; heat to boiling. Remove skillet from heat.
  • Stir in stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.
  • Cover with foil; bake about 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 8 g, TransFat 0 g

BACON-CORNBREAD STUFFING



Bacon-Cornbread Stuffing image

Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use a cornbread that's not too sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11

1 pan cornbread (8-inch square), cut into 1/2-inch cubes
8 slices white sandwich bread, cut into 1/2-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

Steps:

  • Preheat oven to 375 degrees. Spread cornbread and bread on two rimmed baking sheets and bake until dry and golden, about 15 minutes. Meanwhile, in a medium skillet, cook bacon over medium until fat is rendered and bacon is crisp, about 5 minutes. Add onion, celery, and garlic and cook until translucent, about 4 minutes. Stir in sage and transfer to a large bowl.
  • Add cornbread, bread, eggs, broth, parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bowl and toss until combined. Let sit 5 minutes, then toss again. Reserve 4 1/2 cups for turkey, then spoon remaining stuffing into a 9-inch square baking dish. Bake until top is golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 388 g, Fat 14 g, Fiber 3 g, Protein 14 g, SaturatedFat 4 g

CORNBREAD AND BACON STUFFING (DRESSING)B



Cornbread and Bacon Stuffing (Dressing)b image

Dressing, stuffing, whatever, this is just good. I modified the instructions slightly, but the recipe came form my Better Homes and Garden Cookbook that's absolutely ancient. See note at bottom on how to make a vegetarian version.

Provided by Deborah1

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 cups coarsely crumbled cornbread
6 slices stale bread, torn in small bits, please use a good quality bread
6 slices cooked bacon, crumbled
2 tablespoons bacon drippings
1 cup diced celery
1 1/2 cups diced onions
2 beaten eggs
1 tablespoon dried parsley
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2-2 cups chicken broth

Steps:

  • Preheat oven to 350.
  • Saute the onions and celery in the bacon drippings, until soft but not browned.
  • Let cool slightly.
  • Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well.
  • Add the cooked celery and onions and toss to mix well.
  • Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed.
  • (Everytime is going to be different.) This is a personal taste decision.
  • I like my dressing moist so I add broth until I have a very wet mixture.
  • Any type pan will work for baking.
  • I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan.
  • Bake for 30 min, uncovered, or until golden on top.
  • This is enough to stuff an 8 to 10 lb turkey, if you so desired.
  • **NOTE**I have made this several times for vegetarian dinners, omitting the bacon, drippings and chicken broth and substituting with either butter, or olive oil and vegetable broth with great success.
  • ALSO--If you save leftover pieces of cornbread/bread heels in a ziploc bag in your freezer, you will have half the work already done when your ready to make this.
  • (Just a tip my grandma told me that works.).

Nutrition Facts : Calories 202.4, Fat 10.5, SaturatedFat 3.6, Cholesterol 74.9, Sodium 642.6, Carbohydrate 17.7, Fiber 1.7, Sugar 3.4, Protein 8.9

BACON-PARMESAN STUFFING



Bacon-Parmesan Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 stick unsalted butter, plus more for the baking dish
6 slices thick-cut bacon, chopped
2 large onions, chopped
1 bunch scallions, thinly sliced (white and green parts separated)
Kosher salt
1 tablespoon chopped fresh rosemary
3 cups low-sodium chicken broth
2 large eggs
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Coarsely ground black pepper
1 stale 2-pound loaf crusty white bread, cut into 1/2-inch cubes (about 16 cups)

Steps:

  • Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat.
  • Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture.
  • Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens.

CORN BREAD DRESSING WITH PECANS AND BACON



Corn Bread Dressing with Pecans and Bacon image

Provided by Jean Anderson

Categories     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     Bacon     Pecan     Corn     Fall     Family Reunion     Potluck     Peanut Free     Soy Free

Yield Makes 12 to 14 servings, enough to stuff a 12- to 15- pound turkey

Number Of Ingredients 14

12 cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote)
6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote)
2 cups coarsely chopped toasted pecans (see Note above)
1/2 cup coarsely chopped parsley
1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide
1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil
2 very large yellow onions, coarsely chopped
4 large celery ribs, trimmed and coarsely chopped (include a few leaves)
1 tablespoon rubbed sage
1 1/2 teaspoons dried leaf thyme, crumbled
6 cups chicken broth or stock
3 extra-large eggs, well beaten
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • 1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
  • 2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
  • 3. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil.
  • 4. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more.
  • 5. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again.
  • 6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
  • 7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
  • 8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.

CORNBREAD, BACON, LEEK, AND PECAN STUFFING



Cornbread, Bacon, Leek, and Pecan Stuffing image

This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h10m

Number Of Ingredients 10

2 cups pecans
2 corn breads (rounds, squares, or loaves, 8 inches each), coarsely broken into 2-inch pieces (16 cups)
3 tablespoons unsalted butter, cut into small pieces, plus more for dish
8 slices smoked bacon, chopped into 1/2-inch pieces
4 celery stalks, chopped into 1/2-inch pieces
4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well
1 tablespoon plus 1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
2 1/2 cups Homemade Turkey Stock, Chicken Stock, or store-bought low-sodium chicken stock
4 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
  • Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
  • Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in corn bread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.

ULTIMATE CORNBREAD STUFFING



Ultimate Cornbread Stuffing image

Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead; just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!

Provided by LADYMHARRIS

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 2h

Yield 8

Number Of Ingredients 12

2 (8.5 ounce) packages corn muffin mix
⅔ cup heavy cream
2 eggs
2 tablespoons white sugar
2 tablespoons olive oil
1 tablespoon poppy seeds
1 teaspoon vanilla extract
4 strips bacon, chopped
1 green bell pepper, chopped
1 red onion, chopped
¼ teaspoon dried marjoram
1 ½ cups chicken broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
  • Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
  • Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
  • Reduce oven heat to 350 degrees F (175 degrees C).
  • Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
  • Bake in preheated oven until heated through, about 30 minutes.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 49 g, Cholesterol 96.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 9.3 g, Sodium 637.9 mg, Sugar 17.5 g

CORNBREAD STUFFING



Cornbread Stuffing image

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 10

Number Of Ingredients 8

1/2 cup butter or margarine
3 medium celery stalks, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups cubed (1/2 inch) cornbread or soft bread
1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender. Remove from heat.
  • In large bowl, mix celery mixture and remaining ingredients. Spoon into baking dish.
  • Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot.

Nutrition Facts : ServingSize 1 Serving

CORNBREAD STUFFING WITH BACON



Cornbread Stuffing with Bacon image

Make our delicious rendition of Cornbread Stuffing with Bacon and prepare to make your Thanksgiving guests smile. The only thing tastier than regular cornbread stuffing is Cornbread Stuffing with Bacon.

Provided by My Food and Family

Categories     Festive 2018

Time 1h

Yield 12 servings

Number Of Ingredients 6

1 small fennel bulb
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 large onion, cut lengthwise into quarters, then sliced crosswise
2 pkg. (6 oz. each) STOVE TOP Cornbread Stuffing Mix
3 cups boiling water
2 cups frozen corn

Steps:

  • Heat oven to 350°F.
  • Cut stalks and fronds from top of fennel bulb; reserve a few fronds for garnish. Discard stalks and remaining fronds. Trim root end of fennel; remove and discard any tough or discolored outer layers. Cut fennel bulb lengthwise in half; remove and discard fibrous core. Coarsely chop fennel.
  • Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions and fennel to reserved drippings in skillet; cook 12 to 14 min. or until tender and golden brown, stirring frequently.
  • Add boiling water to stuffing mix in large bowl; stir just until moistened. Add onion mixture, corn and bacon; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
  • Bake 30 min. or until heated through, uncovering after 15 min.
  • Garnish with reserved fennel fronds before serving.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 4 g, TransFat 1.5 g, Cholesterol 15 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 5 g, Protein 8 g

CORNBREAD-STUFFED BACON-WRAPPED PORK TENDERLOIN



Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin image

This is a delicious and easy meal that is stuffed and wrapped with all the right ingredients. Try the Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin for yourself.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 1h5m

Yield 4

Number Of Ingredients 8

7 slices Smithfield® Thick Cut Hickory Smoked Bacon, divided
1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
3 tablespoons butter or margarine
¼ cup apple cider
¾ cup cornbread stuffing mix
⅓ cup chopped red cooking apple (Rome, Jonathan)
3 tablespoons dried cranberries
2 tablespoons chopped pecans, toasted

Steps:

  • Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
  • Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
  • Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
  • Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
  • Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 31.6 g, Cholesterol 114.6 mg, Fat 23.2 g, Fiber 3.2 g, Protein 31.4 g, SaturatedFat 10 g, Sodium 1165.7 mg, Sugar 7.5 g

BACON AND CORNBREAD STUFFING RECIPE



Bacon and Cornbread Stuffing Recipe image

Stuff your plate full of delicious Bacon and Cornbread Stuffing from My Food and Family. Dried cranberries add sweetness to this bacon and cornbread stuffing.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 8

1/4 cup butter
1/2 cup chopped celery
1/2 cup chopped onions
1-1/4 cups chicken broth
1 pkg. (12 oz.) STOVE TOP Signature Cornbread Stuffing Mix
4 slices cooked OSCAR MAYER Bacon, crumbled
1/4 cup dried cranberries
1 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 350°F.
  • Melt butter in medium saucepan on medium heat. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender.
  • Stir in broth. Bring to boil, stirring occasionally. Remove from heat. Add remaining ingredients; stir just until stuffing mix is moistened.
  • Spoon into greased 8-inch square baking dish; cover.
  • Bake 30 min., uncovering for the last 15 min.

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 740 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 6 g, Protein 6 g

HERB AND BACON CORN-BREAD STUFFING



Herb and Bacon Corn-Bread Stuffing image

Categories     Herb     Onion     turkey     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Bacon     Cornmeal     Celery     Gourmet

Yield Makes 16 cups

Number Of Ingredients 7

2 loavesCorn Bread
6 large celery ribs
1 pound onions (about 2 large)
1 pound sliced bacon
1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
1 cup Turkey Giblet Stock or chicken broth
1/4 cup reserved fat from roast turkey or melted butter

Steps:

  • Preheat oven to 325° F. and butter a 4-quart baking dish.
  • Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
  • In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
  • In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
  • Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

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THE BEST CORNBREAD STUFFING WITH SAUSAGE AND BACON
2018-11-13 Saute the onions in the grease for 2 minutes, then add in the celery and continue until onion is fully softened. Mix the bacon, sausage, onion, celery, pecans, and herbs with the …
From hostthetoast.com


CROCKPOT CORNBREAD DRESSING WITH BACON - UPSTATE RAMBLINGS
2021-10-21 In a large bowl whisk together the eggs, cream of chicken soup, cream of celery soup, chicken broth, onion, poultry seasoning and black pepper. Gently stir in the cornbread …
From upstateramblings.com


CRANBERRY & BACON CORNBREAD STUFFING – ERICA'S RECIPES
2013-11-22 Heat oven to 350F. In a large skillet, cook the bacon over medium-high heat until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels leaving the …
From ericasrecipes.com


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