Cornbread and bacon are mixed in this one-of-a-kind, country-style stuffing recipe, perfect for Thanksgiving, Christmas, or a delicious weeknight meal.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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 small (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.
- 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 30 minutes. Uncover; bake 15-20 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.
Explore reviews fromour online community
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!!!