Bacon Apple Pecan Cornbread Stuffing
A savory-sweet cornbread stuffing that combines crispy bacon, caramelized onions and celery, tart dried apples, and toasted pecans for a holiday side dish with complex flavor and satisfying texture. The cornbread base soaks up chicken broth and melted butter while maintaining structural integrity, making it substantial enough to serve alongside turkey or as a standalone vegetarian main when bacon is omitted. Rubbed sage and dried thyme anchor the classic herb profile, while the apples and pecans add unexpected sweetness and crunch that enhance it beyond traditional stuffing. This recipe serves a crowd and works for Thanksgiving, Christmas, or any harvest gathering. The generous nut content and fruit create deeper layers than basic bread stuffing, appealing to cooks seeking sophistication without fuss.
Ingredients
- 12 oz bacon slices, cut into 1/2-inch pieces
- 4 medium onions, chopped
- 6 ribs celery, chopped
- 1 cup dried apples, chopped
- 6 cups pecans, toasted and chopped
- no-stick cooking spray, for baking dish
- 1 teaspoon rubbed sage
- 16 oz cornbread stuffing crumbs with seasoningherb-seasoned bread cubes1:1none
requires adjustment of salt and seasonings
- 2 ½ cups reduced-sodium chicken broth
- ½ cup butter, melted
- 1 ½ teaspoons dried thyme
Instructions
- 1
Preheat oven to 350°F.
- 2
Cook bacon in large skillet until crisp. Remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet.
- 3
Add onion and celery to drippings and cook over medium-high heat until tender.
- 4
Combine bacon, onion mixture, apples, pecans, thyme and sage in large bowl.
- 5
Stir in stuffing mix.
- 6
Add broth and melted butter, stirring well.
- 7
Spoon mixture into 3-quart baking dish sprayed with cooking spray.
- 8
Bake covered for 30 minutes.
- 9
Uncover and bake an additional 15 minutes.
Tips
Toast pecans yourself before chopping for deeper flavor and better texture control. Homemade toasting takes 8-10 minutes at 350°F and prevents burnt-tasting bits.
Reserve bacon drippings deliberately; they carry tremendous flavor. Two tablespoons is exact, providing richness without greasiness in the vegetable base.
Spoon stuffing into baking dish rather than pressing; loose packing creates pockets that crisp at edges while staying moist inside.
Good to Know
Refrigerate covered up to 4 days. Reheat covered at 350°F for 20 minutes, then uncovered for 10 minutes to recrisp edges.
Assemble through step 7 the night before. Cover and refrigerate. Bake from cold, adding 10-15 minutes to covered time.
Serve alongside roasted turkey, ham, or chicken. Pairs with cranberry sauce and gravy.
Common Mistakes
Skip toasting pecans to avoid soggy, bland nut flavor that gets worse upon standing.
Drain bacon fully to avoid oily, unpalatable stuffing that won't crisp properly at edges.
Press stuffing into dish to avoid dense, gluey texture that steams rather than bakes.
Substitutions
Dairy-Free Swaps
General Alternatives
reduces drying time slightly
requires adjustment of salt and seasonings
FAQ
Can I make this stuffing vegetarian?
Yes. Omit bacon entirely and use vegetable broth instead of chicken broth. Cook onions and celery in 3 tablespoons olive oil or butter over the same time and temperature. The pecans and apples provide richness and depth.
Can I freeze cornbread stuffing after baking?
Yes, up to 3 months. Cool completely, wrap tightly in foil and freezer bags. Thaw overnight in refrigerator. Reheat covered at 350°F for 25-30 minutes until heated through. Uncover for final 10 minutes to recrisp.
What if I don't have cornbread stuffing mix?
Use herb-seasoned bread cubes at the same quantity. Reduce added sage and thyme by half, tasting as you go, since pre-seasoned cubes contain salt and herbs already. You may need to adjust overall seasoning.