Cornbread Stuffing

Cornbread Stuffing

Cornbread and bacon are mixed in this one-of-a-kind, country-style stuffing recipe, perfect for Thanksgiving, Christmas, or a delicious weeknight meal.

20 min. prep time
8 servings
545 Ratings


4 cups crumbled prepared cornbread
1/4 cup Land O Lakes® Butter, melted
1/4 cup chicken broth
8 slices crisply cooked bacon, crumbled, reserve drippings
4 ribs (2 cups) celery, sliced 1/2-inch
1 medium (1/2 cup) onion, chopped
3 tablespoons reserved bacon drippings
1 teaspoon salt
1/4 teaspoon pepper


Stir together all ingredients in large bowl. Use to stuff 12 to 14 pound turkey.

Recipe Tip

- To make stuffing in casserole dish, Do not stuff turkey. Heat oven to 350°F. Place mixture into greased 1 1/2-quart casserole dish. Cover, bake for 30 minutes. Uncover; bake for 15 to 20 minutes or until golden brown on top and temperature in middle reaches 165°F.

- An 8-inch square baking pan of cornbread will make 4 cups crumbled cornbread.

Nutrition Facts (1 serving)

Calories: 310

Fat: 20g

Cholesterol: 80mg

Sodium: 990mg

Carbohydrates: 25g

Dietary Fiber: <1g

Protein: 7g

Recipe #4253B©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I first made this stuffing in 1988, and have never been able to top it. Wonderful!!!
I've made this recipe a few times now and it disappears quickly every time. The flavors work well with each other and works best with chicken and turkey. Love it!
everyone loved it!!!
I use part corn bread and reg toasted white bread and use sausage a whole lot better.
Leave out the bacon and grease. Use beef broth and lots of sage instead!!!

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