Cornbread and Bacon Stuffing (Dressing)b

READY IN: 50mins
Recipe by Deborah1

Dressing, stuffing, whatever, this is just good. I modified the instructions slightly, but the recipe came form my Better Homes and Garden Cookbook that's absolutely ancient. See note at bottom on how to make a vegetarian version.

Top Review by glendawill

I've been using this recipe for over 20 years. As written, it's a little bland for me, so I use a lot more poultry seasoning than the recipe calls for. I don't add the eggs in until the very end - that way I can continually taste-test until the flavor is just right, without worrying about ingesting raw eggs. In addition to the broth, I also add a few cups of milk. The extra liquid keeps the dressing from being too dense, and adds a little richness to the flavor. The other modification I make is using all cornbread, instead of a mixture of cornbread and white bread.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Saute the onions and celery in the bacon drippings, until soft but not browned.
  3. Let cool slightly.
  4. Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well.
  5. Add the cooked celery and onions and toss to mix well.
  6. Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed.
  7. (Everytime is going to be different.) This is a personal taste decision.
  8. I like my dressing moist so I add broth until I have a very wet mixture.
  9. Any type pan will work for baking.
  10. I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan.
  11. Bake for 30 min, uncovered, or until golden on top.
  12. This is enough to stuff an 8 to 10 lb turkey, if you so desired.
  13. **NOTE**I have made this several times for vegetarian dinners, omitting the bacon, drippings and chicken broth and substituting with either butter, or olive oil and vegetable broth with great success.
  14. ALSO--If you save leftover pieces of cornbread/bread heels in a ziploc bag in your freezer, you will have half the work already done when your ready to make this.
  15. (Just a tip my grandma told me that works.).

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