Bacon Cornbread Stuffing

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 10 - 12

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 262, total fat 18 G., saturated fats 9 G., proteins 7 G., carbohydrates 18 G., fiber 2 G., cholesterol 47 mg, sodium 504 mg, sugar 3 G.

Ree Drummond's herb cornbread stuffing is made with homemade herbed cornbread, savory bits of fried bacon, sweet peppers, and spicy jalapeños—all in keeping with Southern culinary traditions. This side dish pairs best with mildly spiced turkey. Bake the herb cornbread ahead of time to allow it to dry out properly, ensuring the perfect filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bread filling

2 servings herb cornbread, recipe below
6 slices bacon, chopped
110 g butter
1 large onion, diced
5 stalks celery, diced
1 large red bell pepper, diced
1 jalapeño, seeded and finely diced
2 cloves garlic, crushed
6 cups lightly salted chicken broth + more as needed
Half a bunch of parsley, finely chopped
2 tsp chopped fresh rosemary

Herbed Cornbread

1 cup yellow cornmeal
0.5 cups premium flour
1 tbsp baking powder
1 teaspoon coarse salt
0.5 tsp dried basil
0.5 tsp dried sage
0.5 tsp dried thyme
1 cup of sour milk or kefir
0.5 cups whole milk
1 large egg
0.5 tsp of soda
3 tablespoons salted butter
3 tbsp. confectionery fat

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cornbread, sweet pepper, celery, jalapeno pepper, eggs, milk, kefir, basil, sage, thyme, rosemary, bacon

Cooking the dish according to the recipe:

Cut the cornbread into 1-inch cubes (about 12 cups), place on a baking sheet, and let dry for several hours or overnight.
Preheat oven to 190°C.

Add the bacon to the skillet and cook until almost crisp, about 7 minutes. Transfer to a plate and discard any excess fat.
Melt the butter in a skillet, add the onion, celery, and bell pepper, and cook, stirring, for 4-5 minutes, until the vegetables are softened. Add the jalapeño and garlic and cook for another 2 minutes. 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.
Transfer the cornbread to a bowl and spoon in a little of the broth mixture. Continue adding broth, stirring, until the bread is completely moistened. Season with salt and pepper, add the bacon, and stir again. If you prefer a more moist bread filling, add a little more broth.
Place the filling in a 3-quart (3-liter) dish and bake, uncovered, for 20-25 minutes. Serve hot.
Preheat oven to 230°C.
Herbed Cornbread

In a large bowl, combine the cornmeal with the flour, baking powder, salt, basil, sage, and thyme. Whisk until evenly distributed.

Pour the sour milk into a measuring cup, add the whole milk and egg, and stir with a fork. Add the baking soda and stir. Pour the milk mixture into the flour mixture and stir with a fork. Do not overmix the dough.
In a small bowl, combine 2 tablespoons of butter and 2 tablespoons of shortening and melt in the microwave. Gradually add to the batter, stirring constantly until fully incorporated.

In a 25cm cast iron skillet, melt the remaining butter and shortening over high heat.
Pour the batter into the hot pan, smooth the surface, and cook over high heat for 1 minute. Then immediately place the pan in the oven and bake the bread until golden brown, 20-25 minutes. The edges of the cornbread should be crispy.