Corn Bread Stuffing with Bacon and Sage

The first time I made this corn bread stuffing with bacon and sage, I was looking to switch up the usual stuffing routine for a family holiday. I wanted something a bit more rustic, something that felt rich and savory with just a hint of Southern comfort. I had leftover cornbread and a few strips of bacon calling my name, so I threw them together with some fresh sage from the garden and honestly, I haven’t looked back since.

There’s a beautiful harmony in this dish the sweetness of the cornbread, the smoky crunch of the bacon, and the earthy punch of sage all come together like they were always meant to be. This stuffing is bold, golden, and deeply flavorful, and it’s become one of those must-have dishes on our table for Thanksgiving, Friendsgiving, or any meal that calls for comfort and celebration.

Ingredients

Here’s what I use for this recipe. It’s full of savory flavor and texture that keeps people coming back for seconds!

• Cornbread – Slightly sweet and crumbly, the perfect base for soaking up savory flavors.
• Bacon – Adds smoky richness and a crispy texture.
• Onion – Provides a savory, aromatic base.
• Celery – Gives the stuffing a slight crunch and freshness.
• Fresh sage – The herb that ties everything together with its earthy, cozy aroma.
• Chicken broth – Moistens the cornbread and brings the ingredients together.
• Butter – Adds richness and helps sauté the vegetables.
• Salt and black pepper – To bring out and balance all the flavors.

Tools You’ll Need

• Large skillet – Perfect for crisping the bacon and sautéing veggies.
• Mixing bowl – I use this to gently combine the cornbread, bacon, and vegetables.
• Baking dish – A 9×13-inch pan works well to bake the stuffing evenly.
• Wooden spoon or spatula – Helps mix everything without breaking the cornbread too much.
• Cutting board and sharp knife – For chopping all the fresh ingredients.
• Aluminum foil – Useful if the stuffing starts to brown too quickly while baking.

Instructions

Step 1: Prepare the Cornbread

I make sure my cornbread is at least a day old. I cut it into cubes and spread it out to dry a bit more if needed. This helps it hold up during baking and prevents sogginess.

Step 2: Cook the Bacon

In a large skillet, I cook the bacon until it’s golden and crisp. Then I remove it and let it drain on paper towels, reserving a bit of the bacon fat in the pan for flavor.

Step 3: Sauté the Veggies

In the same skillet, I add butter to the bacon fat and sauté the chopped onion and celery until softened, about 7–8 minutes. Then I stir in the chopped fresh sage and cook for another minute.

Step 4: Mix the Stuffing

In a large bowl, I combine the cornbread cubes, cooked bacon, and sautéed vegetables. I slowly pour in the chicken broth while gently tossing, just until the bread is moist but not mushy.

Step 5: Season and Transfer

I season the mixture with salt and pepper, give it a final toss, and then transfer it to a greased baking dish. I lightly press it down so it bakes evenly.

Step 6: Bake

I bake the stuffing at 375°F for about 30–35 minutes, until the top is golden and crisp. If it starts browning too much, I cover it loosely with foil.

Step 7: Rest and Serve

I let it sit for 5–10 minutes before serving, which gives it time to settle and makes it easier to scoop.

Tips

• I always use homemade or bakery-style cornbread for the best texture and flavor.
• If I don’t have fresh sage, I use 1 teaspoon of dried but fresh makes a big difference here.
• You can add a beaten egg to the mixture before baking for a more cohesive texture.
• For extra flavor, I sometimes stir in a handful of shredded cheddar or chopped pecans.
• Leftovers make an incredible next-day breakfast when topped with a runny egg!

Ways to Serve

As a holiday side dish next to roast turkey or glazed ham.

With roasted chicken and gravy for a hearty Sunday dinner.

Tucked into a sandwich with leftover turkey or ham.

Paired with greens and cranberry sauce for a cozy plate.

Served solo with a drizzle of hot honey for a sweet-savory twist.

Frequently Asked Questions

Can I make corn bread stuffing with bacon and sage ahead of time?

Yes! I prep and assemble it the day before and just bake it fresh when I’m ready to serve.

Can I use store-bought cornbread for corn bread stuffing with bacon and sage?

Absolutely. I let it sit out to dry a bit so it doesn’t turn to mush when adding broth.

Can I freeze corn bread stuffing with bacon and sage?

Yes, you can freeze it after baking. I just reheat it in the oven until hot and crispy on top.

See You in the Kitchen

I hope you give this corn bread stuffing with bacon and sage a try! It’s cozy, flavorful, and full of texture the kind of dish that turns heads at the table. Let me know if it becomes a staple in your kitchen too!

Happy Cooking!

Print