Are you in need of a last minute stuffing idea? Or, does the thought of homemade stuffing intimidate you, so you just buy the store bought version??
Well, I have the recipe for you!
This is what I made for Thanksgiving this year! And the best part about stuffing? You just cook up a bunch of stuff, throw it together in a bowl, and make it soggy with chicken stock.
Soggy bread = gold for stuffing
While it is a bit time consuming to make, stuffing is worth it for Thanksgiving. It’s kind of like a hot and savory bread pudding that tastes like chicken. And hot carbs make me happy!
And yes, there is bacon grease in my stuffing…. but it’s the holidays!
Happy Day Before Turkey Day!
Southern Cornbread Stuffing
Print this recipe!
- 1 loaf cornbread (I used this one)
- 1/2 lb. bacon (6 slices)
- 1/2 cup chicken stock
- 1.5 cups celery, chopped
- 1 cup carrots, chopped
- 3 cups mushrooms, chopped
- 1 medium onion, chopped
- 1.5 tablespoons garlic, minced
- 5 slices crusty, rustic bread, cubed
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 64 oz chicken stock, divided
Preheat the oven to 225 degrees. Take your cornbread, and cut pieces into 1/2 inch cubes. Spread out cornbread cubes evenly onto a large cookie sheet and bake in the oven to dry out, about 1.5 hours.
In a large skillet over medium heat, cook the bacon until crispy. Drain off the bacon grease (reserve), leaving about 2 teaspoons in the bottom of the pan. Set aside the bacon and crumble when cooled.
Deglaze the pan with the chicken stock and remove all of the “crispy bits” from the bottom. Add in the celery, carrots, mushrooms, onion, and garlic and sauté until soft and tender and no liquid is left in the bottom, about 20 – 30 minutes. Halfway through the cooking of the vegetables, pour in 1 – 2 teaspoons of the reserved bacon grease.
Once cooked, transfer vegetables to a large bowl and add in the dried out cornbread, crumbled bacon, rustic bread cubes, rosemary, parsley, pepper, thyme, and poultry seasoning. Stir everything together to evenly combine. Pout in about 1.5 – 2 cups of chicken stock over the stuffing mixture.
I’m pretty sure bacon makes everything better.
Transfer mixture to a casserole dish and either cook immediately, or refrigerate overnight.
For service, preheat the oven to 350 degrees. Pour the remaining chicken stock over the stuffing until the bread is very soggy (you may or may not more chicken stock depending on your cornbread).
Cook for 1 – 1.25 hours or until heated through completely.