Traditionally cornbread stuffing gets a sweet and savory twist! Warming bourbon, savory bacon, and sweet maple add lots of flavor while still keeping this bacon cornbread stuffing simple to make.
- 1 12-ounce package cornbread stuffing mix
- 2 tablespoons salted butter
- 1 tablespoon oil
- 2 ribs celery, diced
- 1 small yellow onion, diced
- 6 strips bacon, chopped
- 3/4 cup chicken stock
- 1/2 cup bourbon
- 1/4 cup pure maple syrup
- Chop. Dice the celery and onion, set aside. Chop bacon into small pieces for easy cooking.
- Sauté. In a large saucepan or deep-sided skillet, heat the oil over medium-high heat. Cook the chopped bacon until crisp, about 3 minutes. Melt the butter in the pan and add the vegetables. Stirring occasionally, cook until the vegetables are fork-tender, about 5 minutes.
- Simmer. Reduce the heat to medium and add the bourbon to the pan. Cook for 2 minutes or until the liquid starts to reduce. Mix in the maple syrup and chicken stock and bring to a boil over high heat.
- Toss. Once the liquid is at a boil, remove from heat and gently mix in the cornbread stuffing mix. Cover for 2 to 3 minutes and fluff with a fork before serving.
- I like to use the Pepperidge Farm brand for stuffing mix, but use whatever you can find/your preference. As long as it’s 12-ounces and dry throughout, the recipe will work.
- For dryer stuffing don’t cover after adding in the cornbread stuffing mix.
- If omitting the bourbon or maple, replace it with additional chicken stock.
- Vegetables and bacon can be cooked in advance.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Keywords: cornbread stuffing, bacon cornbread stuffing, easy cornbread stuffing