Recipes Ingredients Meat & Poultry Pork Recipes Bacon-Cornbread Stuffing 3.5 (279) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 25 mins Total Time: 1 hr Servings: 8 Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use a cornbread that's not too sweet. Ingredients 1 pan cornbread (8-inch square), cut into ½-inch cubes 8 slices white sandwich bread, cut into ½-inch cubes 4 slices bacon, cut into 1-inch pieces 1 small yellow onion, diced small 2 stalks celery, diced medium 2 cloves garlic, minced 1 tablespoon finely chopped fresh sage leaves 2 large eggs, lightly beaten 2 ¾ cups chicken broth ½ cup chopped fresh parsley Coarse salt and pepper Directions Preheat oven to 375 degrees. Spread cornbread and bread on two rimmed baking sheets and bake until dry and golden, about 15 minutes. Meanwhile, in a medium skillet, cook bacon over medium until fat is rendered and bacon is crisp, about 5 minutes. Add onion, celery, and garlic and cook until translucent, about 4 minutes. Stir in sage and transfer to a large bowl. Add cornbread, bread, eggs, broth, parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bowl and toss until combined. Let sit 5 minutes, then toss again. Reserve 4 1/2 cups for turkey, then spoon remaining stuffing into a 9-inch square baking dish. Bake until top is golden brown, 20 to 25 minutes. Originally appeared: Everyday Food, November 2012 Rate It PRINT