This Southern style cornbread dressing is a family favorite. I’ve taken a classic and added some fun ingredients like bacon and pecans that really make it unique!
- 1 pound thick cut bacon
- 1 large yellow onion, diced
- 4 ribs celery, diced
- 1/2 teaspoon kosher salt
- 1/2 ground pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 1/2 cups chopped pecans
- 2 (12- ounce) bags dried cornbread stuffing mix
- 4 cups chicken stock
- 1/4 cup butter, sliced
- Preheat the oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
- Chop the bacon into small pieces and place in a large skillet over medium-low heat. Cook the bacon until crisp. Drain almost all the bacon grease from the pan, leaving about 2 tablespoons. Add the onions and celery to the skillet, turn the heat up to medium and cook the vegetables for 6 – 7 minutes, or until soft. Season with salt, pepper, thyme, sage, and pecans and cook for 2 additional minutes. Remove the pan from the heat.
- In a very large bowl combine the dry cornbread stuffing and the vegetable mixture. Add in the chicken broth and stir until incorporated evenly.
- Transfer the stuffing mix into the prepared pan. Top evenly with the butter slices and cover with aluminum foil. Bake for 30 minutes. Remove the foil from the pan and bake for 15 – 20 more minutes until golden.
To make ahead prep the stuffing as stated, cover with foil and refrigerate until ready to bake. Take the stuffing out of the fridge for 20 – 30 minutes before baking to take the chill off. You will need to add 10 – 15 more minutes to the covered bake time.
Keywords: cookies and cups, stuffing, dressing, cornbread dressing, cornbread stuffing, thanksgiving