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.
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.
Notes
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.