Southern Stuffing

Total Time:
2 hr
35 min
50 min
35 min

10 to 12 servings

  • 2 batches Herbed Cornbread
  • 6 slices bacon, chopped
  • 1 stick butter
  • 1 large onion, diced
  • 5 stalks celery, diced
  • 1 large red bell pepper, diced
  • 1 jalapeno pepper, seeded and finely diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth, plus more if needed
  • 1/2 bunch parsley, finely chopped
  • 2 teaspoons minced fresh rosemary
  • Kosher salt and freshly ground pepper
  • Cut the cornbread into 1-inch cubes (about 12 cups). Place on a baking sheet and leave out several hours or overnight, until completely dried out.

  • Preheat the oven to 375 degrees F. Add the bacon to a skillet and saute until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet; throw in the onion, celery and red pepper and cook, stirring, 4 to 5 minutes, until they are soft. Add the jalapeno and garlic and saute 2 minutes more. Pour in the chicken broth. Add the parsley and rosemary, season with salt and pepper and cook for a couple of minutes, then turn off the heat.

  • Pour the cornbread into a bowl and spoon in some of the broth mixture. Keep adding broth, tossing as you go, until it's all mixed in. Season with salt and pepper, add the bacon and toss again. If you like your dressing extra moist, add a little more broth. Pile the dressing into a 3-quart casserole pan and bake, uncovered, 20 to 25 minutes. Serve piping hot.

  • Photograph by Dave Malosh

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