Bacon and Sage Cornbread Stuffing

Our gluten-free mixes can make the holidays a cinch!

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Votes: 9
Rating: 1.11
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Servings 6 - 8servings
Prep Time 15 - 30minutes*
Cook Time 30minutes
Passive Time 10minutes
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 1.11
You:
Rate this recipe!
Servings 6 - 8servings
Prep Time 15 - 30minutes*
Cook Time 30minutes
Passive Time 10minutes
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 400°F. Spread cornbread cubes in an even layer on a baking sheet and toast until crisp, 15 – 20 minutes.*
  2. Heat an oven-safe/burner-safe dish with a lid over medium heat. Add bacon and cook to render the fat, 5 – 7 minutes. Remove the bacon to a paper-towel lined plate to drain and pour off all but 1 Tbsp of rendered bacon fat.
  3. Add onions and celery to pot with reserved 1 Tbsp of bacon fat. Saute over medium heat until soft, 3 – 5 minutes. Add sage and garlic and cook until fragrant, about 1 minute.
  4. Add broth and reserved bacon and mix to combine. Add cornbread cubes, gently mix and remove from heat. Cover and let rest for 10 minutes.
  5. Remove lid and transfer dish to the preheated oven. Bake until top is browned and crisp, about 30 minutes.
Recipe Notes

*Cornbread may be prepared in advance, cubed and allowed to dry at room temperature for a few days in lieu of toasting in the oven.

Products Used in this Recipe
Recipe Comments

3 thoughts on “Bacon and Sage Cornbread Stuffing

  1. Carolyn Eads

    (1) The cornbread mix instructions say to bake in a GRAY non-stick pan. I have a 10-inch non-stick Calphalon skillet and Pyrex bakeware. May I use either of those?

    (2) I have a family-favorite cornbread dressing recipe, which calls for cornbread AND white bread. May I use the Bob’s Red Mill Biscuit/Baking mix in place of the white bread and have a successful outcome?

    Thanks so much!

    Reply
    1. Recipe Specialist

      You may use your non-stick Calphalon skillet or the Pyrex bakeware. When using the skillet, no adjustments are necessary. When using your Pyrex bakeware, you will need to reduce the oven temperature by 25ºF.

      To replace the white bread in your recipe, you may be interested in using our Gluten Free Homemade Wonderful Bread Mix. Our Biscuit & Baking Mix is not formulated to take the place of a yeast bread.

      Reply
  2. Harriett Heisey

    I tried this recipe for Christmas dinner and it was very dry and tasteless. It might be ok stuffed into a turkey but as advised forget it. This doesn’t get any stars from me.

    Reply

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