Easy Stuffing Recipe

This easy stuffing recipe, filled with fresh herbs, savory bacon, and homemade bread cubes and cornbread, is quick and simple to prepare, and makes dinner extra special. 

I normally make my Dad’s stuffing recipe, a mushroom and leek stuffing, or a buttery herb stuffing when I have a craving. I recently found a two-bread stuffing recipe by Kristen Kish from Top Chef, which uses a combination of regular bread cubes and cornbread cubes, which I thought sounded interesting. The recipe was pretty basic, so I added a bit of bacon for a smoky flavor, some water chestnuts for crunch, and a beaten egg to help bind the dressing together. This easy dressing recipe smelled amazing while it baked and tasted fantastic with roasted chicken, homemade gravy, and roasted vegetables.

Easy Stuffing Recipe

Ingredients:

• 5 slices of bacon
• 1 tbsp butter (or olive oil), plus more for coating the baking dish
• 1 cup yellow onion, finely chopped
• 1 cup celery, finely chopped
• ¼-½ cup diced water chestnuts, chopped, to taste
• 2 tbsp fresh sage, finely chopped
• 2-3 cloves of garlic, grated
• 3 cups prepared cornbread (homemade or store-bought), cut into cubes (or torn into 1-inch pieces), dried overnight on a baking sheet
• ½ loaf white sandwich bread, cut into cubes (or torn into 1-inch pieces), dried overnight on a baking sheet
• 1 tbsp fresh parsley, finely chopped
• Sea salt and freshly cracked black pepper, to taste
• ½ cup chicken broth, more as needed
• 1 egg, well-beaten

Easy Stuffing Recipe

Preheat oven to 350 degrees.  Grease a 9×9-inch baking dish with butter.

Cook the bacon in a large skillet over medium heat until cooked and crispy. Remove to a paper towel to drain. Chop into bits.

Remove all but 2 teaspoons of bacon grease from the large skillet.

Add the butter, onion, and celery to the large skillet and cook, stirring occasionally, until softened but not browned, about 10 minutes.

Add water chestnuts, sage, and garlic, and cook, stirring often, until fragrant, about 2 minutes. Season with sea salt and freshly cracked black pepper to taste.

Transfer cooked vegetables to a large bowl.

Add cornbread, bread cubes, fresh parsley, sea salt, and freshly cracked black pepper; stir until well combined.

Mix the chicken broth with the beaten egg until well combined.

Gradually stir in broth mixture until breads are evenly moistened.

Pour the mixture into the prepared baking dish.

Bake uncovered until hot and lightly browned, about 30 minutes.

Easy Stuffing Recipe

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Sides

Cuisine: American

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• 9x9-inch baking dish
• Large skillet

Ingredients

• 5 slices of bacon
• 1 tbsp butter (or olive oil) plus more for coating the baking dish
• 1 cup yellow onion finely chopped
• 1 cup celery finely chopped
• ¼-½ cup diced water chestnuts chopped, to taste
• 2 tbsp fresh sage finely chopped
• 2-3 cloves of garlic grated
• 3 cups  3 cups prepared cornbread (homemade or store-bought) cut into cubes (or torn into 1-inch pieces), dried overnight on a baking sheet
• ½ loaf white sandwich bread cut into cubes (or torn into 1-inch pieces), dried overnight on a baking sheet
• 1 tbsp fresh parsley finely chopped
• Sea salt and freshly cracked black pepper to taste
• ½ cup chicken broth more as needed
• 1 egg well-beaten

Instructions

• Preheat oven to 350 degrees.  Grease an 9x9-inch baking dish with butter.
• Cook the bacon in a large skillet over medium heat until cooked and crispy. Remove to a paper towel to drain. Chop into bits.
• Remove all but 2 teaspoons of bacon grease from the large skillet.
• Add the butter, onion, and celery to the large skillet and cook, stirring occasionally, until softened but not browned, about 10 minutes.
• Add water chestnuts, sage, and garlic, and cook, stirring often, until fragrant, about 2 minutes. Season with sea salt and freshly cracked black pepper to taste.
• Transfer cooked vegetables to a large bowl.
• Add cornbread, bread cubes, fresh parsley, sea salt, and freshly cracked black pepper; stir until well combined.
• Mix the chicken broth with the beaten egg until well combined.
• Gradually stir in broth mixture until breads are evenly moistened.
• Pour the mixture into the prepared baking dish.
• Bake uncovered until hot and lightly browned, about 30 minutes.

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