Cornbread-Bacon Stuffing
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 609
- Total Fat
- 39
- Saturated Fat
- 13
- Carbohydrates
- 50
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 18
- Cholesterol
- 113
- Sodium
- 817
- Total: 1 hr 35 min
- Prep: 10 min
- Cook: 1 hr 25 min
Ingredients
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
Directions
- 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.