Cornbread-Bacon Stuffing

Total Time:
1 hr 35 min
10 min
1 hr 25 min

6 to 8 servings

  • 1 stick unsalted butter, plus more for the baking dish
  • 6 slices thick-cut bacon (about 8 ounces), chopped
  • 4 onions, thinly sliced
  • 4 stalks celery, chopped
  • 1 tablespoon chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 3 1/2 cups low-sodium chicken broth
  • 2 large eggs
  • 1/4 cup chopped fresh parsley
  • 4 scallions, thinly sliced
  • 8 cups 1/2-inch stale cornbread cubes (about 12 ounces)
  • 8 cups 1/2-inch stale potato bread cubes (about 12 ounces)
  • 1 cup chopped pecans
  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onions and cook, stirring occasionally, until very soft and caramelized, about 20 minutes. Add the celery, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the celery is tender, about 5 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.

  • Whisk the eggs, parsley and scallions in a large bowl. Add the cornbread and potato bread cubes, the pecans and the vegetable mixture; stir to combine. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.

  • Photograph by Chris Court

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