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Recipe: Skillet Bacon Cheddar Cornbread Stuffing

Make this delicious Skillet Bacon Cheddar Cornbread Stuffing recipe for the holidays. Bet this side dish is gone before any other on the table!

10-12 servings

–Cornbread
6 cups gently crumbled cornbread
2 cups shredded Cheddar Jack cheese
2 chopped scallions, white and green parts
Kosher salt and freshly ground black pepper
–Dressing
8 strips bacon
1/2 cup chopped yellow onion
2 stalks celery, finely chopped
3 cloves garlic, minced
1 apple, diced
1 tbsp fresh oregano, finely chopped
–Liquid
1 stick (8 tablespoons) unsalted butter, melted
1 cup buttermilk
1 cup chicken or vegetable stock
Kosher salt and freshly ground black pepper
nonstick cooking spray or butter, for the baking dish

Place the crumbled cornbread, cheese and scallions in a large bowl.
Bake the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/
Pour the rendered bacon fat into a 12 inch cast iron skillet. Chop the 8 strips of bacon into small pieces. Add the bacon to the crumbled cornbread.
Heat the skillet over medium high heat. Sauté the onion, celery, garlic, apple and oregano until everything is tender, about 8-10 minutes. Add this mixture (with the bacon grease) into the cornbread. Do not rinse the skillet.
In another large bowl, whisk together the butter, buttermilk and stock, season with a pinch of salt and some pepper.
Pour the liquid into the cornbread and combine well.
Pre heat the oven to 350˚ Fahrenheit. Place the mixture into the cast iron skillet, flatten the top with the back of a spoon or spatula. Bake covered with foil for 45 minutes. Increase the heat to 400˚ and continue to bake uncovered for another 10-15 minutes until the top is golden brown. Serve warm in the skillet.

~ Marla Meridith

Recipe: Classic Cornbread

Ingredients

Directions

~ Marla Meridith

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Sausage & Apple Cornbread Stuffing

Ingredients

Directions

~ Marla Meridith

Sausage & Apple Cornbread Stuffing

Thanksgiving countdown: 4 days! If you have been stopping by MM regularly you will notice we’ve turned up the heat on Thanksgiving recipes posts. Let this be your source for holiday perfection! Sausage & Apple Cornbread Stuffing is taking center stage today. This is the kind of food you will crave throughout the year. Pinky promise…it’s that addictive!

8-10 Servings

5 cups toasted cornbread crumbs (make 2 of this recipe
2 granny smith apples, cut into 1/4 inch pieces
3 large carrots, peeled & finely diced
3 stalks of celery, finely diced
2 chipotle sausages, sliced into bite sized pieces & cooked
2 tablespoons extra virgin olive oil, or 2 tablespoons unsalted butter
1 large onion, finely chopped
salt to taste
4 garlic cloves, minced
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
½ cup finely chopped flat-leaf parsley
freshly ground pepper
½ cup milk, or as necessary, for moistening
4 tablespoons unsalted butter if baking separately

Toast cornbread: Tear corn bread slices into small pieces or process in a food processor until coarse crumbs form.
Spread the fresh crumbs in an even layer on a large rimmed baking sheet. Bake in a 350° oven, stirring occasionally. Bake until browned and dry, then transfer hot breadcrumbs to a large bowl to cool.
Heat the olive oil (or butter) over medium heat in a large nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften & it becomes fragrant, about three minutes. Add 1/2 teaspoon salt, the celery, carrots & apple. Cook together for another few minutes, until the all bits are tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Mix in the cooked sausage.
Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt & pepper. Moisten as desired with milk.
Transfer stuffing to a buttered or oiled 2-quart baking dish. Dot the top with more butter. Cover with aluminum foil. Heat through in a 325-degree oven for 30 minutes.
*Recipe adapted from the NYT

~ Marla Meridith

Sausage & Apple Cornbread Stuffing

Thanksgiving countdown: 4 days! If you have been stopping by MM regularly you will notice we’ve turned up the heat on Thanksgiving recipes posts. Let this be your source for holiday perfection! Sausage & Apple Cornbread Stuffing is taking center stage today. This is the kind of food you will crave throughout the year. Pinky promise…it’s that addictive!

8-10 Servings

5 cups toasted cornbread crumbs (make 2 of this recipe
2 granny smith apples, cut into 1/4 inch pieces
3 large carrots, peeled & finely diced
3 stalks of celery, finely diced
2 chipotle sausages, sliced into bite sized pieces & cooked
2 tablespoons extra virgin olive oil, or 2 tablespoons unsalted butter
1 large onion, finely chopped
salt to taste
4 garlic cloves, minced
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
½ cup finely chopped flat-leaf parsley
freshly ground pepper
½ cup milk, or as necessary, for moistening
4 tablespoons unsalted butter if baking separately

Toast cornbread: Tear corn bread slices into small pieces or process in a food processor until coarse crumbs form.
Spread the fresh crumbs in an even layer on a large rimmed baking sheet. Bake in a 350° oven, stirring occasionally. Bake until browned and dry, then transfer hot breadcrumbs to a large bowl to cool.
Heat the olive oil (or butter) over medium heat in a large nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften & it becomes fragrant, about three minutes. Add 1/2 teaspoon salt, the celery, carrots & apple. Cook together for another few minutes, until the all bits are tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Mix in the cooked sausage.
Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt & pepper. Moisten as desired with milk.
Transfer stuffing to a buttered or oiled 2-quart baking dish. Dot the top with more butter. Cover with aluminum foil. Heat through in a 325-degree oven for 30 minutes.
*Recipe adapted from the NYT

~ Marla Meridith