Bacon Topped Cornbread Stuffing

Science fair this week, and the roux project placed first in the chemistry category and second overall in the school competition. The judge's comment on my project was: "Exceptional integration of traditional food science with rigorous experimental methodology. The personal narrative adds context without diminishing scientific credibility." I wrote that down and put it next to the card from Kayla that says DR. ROBINSON on the front.

I called MawMaw Shirley immediately after the awards. She said second overall was fine. I said I thought first would have been better. She said always. She also said she was proud of me and that the roux was going to be famous, which I told her it was already famous on our block and she said she meant more famous than that. I said I would work on it.

The preparation for Thanksgiving is underway. I have been assigned the red beans and the cornbread stuffing, which is two more items than last year when I was assigned one item (the red beans, which I mostly supervised). Mama is doing the turkey. MawMaw Shirley is doing the gumbo and the sweet potato pie and the mac and cheese, which is three items but MawMaw Shirley says the mac and cheese does not count because it is just pasta with cheese and love and anyone can do that, by which she means she can do it in her sleep and has been doing it in her sleep for forty years.

I practiced the cornbread stuffing twice this week. The first time it was fine. The second time it was good. I need it to be right on Thursday and I will get there by the method MawMaw Shirley has always recommended: repetition with attention, because attention without repetition is theory and repetition without attention is habit and you need both to get it right.

MawMaw Shirley’s rule is repetition with attention, and that’s exactly how I approached this stuffing — twice this week, once fine, once good, Thursday has to be right. The cornbread base goes in crumbled and day-old if you can manage it, and the bacon does double duty: it goes on top for texture, and the drippings go into the pan for flavor, which is the kind of efficiency MawMaw Shirley would approve of. This is the version I’ll be bringing to the table alongside Mama’s turkey, and I intend for it to be exactly right.

Prep Time: 25 min | Cook Time: 45 min | Total Time: 1 hr 10 min | Servings: 10–12

Ingredients

1 batch (about 8 cups crumbled) day-old cornbread, homemade or from a 2-batch mix
6 strips thick-cut bacon, cut into 1/2-inch pieces
4 tablespoons unsalted butter
1 cup yellow onion, finely diced
1 cup celery, finely diced (about 3 stalks)
3/4 cup green bell pepper, finely diced
4 cloves garlic, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt, plus more to taste
2 1/2 cups low-sodium chicken broth, warmed
2 large eggs, lightly beaten
2 tablespoons fresh flat-leaf parsley, chopped

Instructions

Prepare the cornbread. If not already done, crumble the day-old cornbread into a very large mixing bowl. Spread it on a sheet pan and let it sit uncovered for at least 2 hours or overnight so it dries out slightly — this keeps the stuffing from going mushy.
Cook the bacon. In a large skillet over medium heat, cook the bacon pieces until crisp, 7–9 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve 2 tablespoons of the drippings in the skillet and discard the rest.
Sauté the aromatics. Add the butter to the skillet with the reserved drippings over medium heat. Once melted, add the onion, celery, and bell pepper. Cook, stirring occasionally, until softened and just beginning to turn golden, about 8 minutes. Add the garlic and cook 1 minute more. Stir in the sage, thyme, salt, and pepper and remove from heat.
Combine the stuffing base. Pour the sautéed vegetable mixture over the crumbled cornbread. Add the parsley and toss gently to distribute. In a small bowl, whisk together the warm chicken broth and beaten eggs, then pour over the cornbread mixture. Stir until evenly moistened but not soupy — the mixture should hold together when pressed but not be wet. Adjust seasoning.
Assemble and top with bacon. Preheat oven to 375°F. Grease a 9x13-inch baking dish. Transfer the stuffing mixture into the dish and spread evenly. Scatter the reserved bacon pieces evenly over the top, pressing them in just slightly so they don’t slide off.
Bake. Bake uncovered for 35–40 minutes, until the top is golden and set at the edges and a toothpick inserted in the center comes out clean. The bacon on top should be re-crisped and deep brown. Let rest 10 minutes before serving.

Nutrition (per serving)

Bacon Topped Cornbread Stuffing — Practiced Until It’s Right