This bacon corn sourdough stuffing is a great twist on the classic holiday stuffing. It’s packed full of crispy sourdough bread chunks, sweet corn, salty bacon, caramelized onions, and tons of fresh herbs and garlic.
This post is sponsored by Libby’s® Fruits and Vegetables. All opinions are 100% my own.
Ok, I know there has been a lot of stuffing around here lately BUT it’s holiday time and that means STUFFING!
And, it’s one of my favorite parts of holiday meals.
In fact, most of the time I will fill up on stuffing and give the side eye to the main protein.
Yeah, I love carbs. It’s not a lie.
However, this stuffing takes all the classic flavors and gives it a little twist.
It all starts with sourdough bread and then I mixed in sweet corn, caramelized onions, TONS of fresh herbs, and BACON!
Yes, bacon AND corn. It’s a match made in heaven.
I knew I wanted to create a quick and delicious recipe using Libby’s® Sweet Corn because it has always been my favorite canned vegetable.
I especially love it served over mashed potatoes but that story is for another time.
Libby’s® Canned Vegetables add great flavor, texture, and nutrition to classic dishes.
And really, by “another time” I mean not really ever.
It’s not a great story or a recipe.
It’s literally corn spooned over mashed potatoes.
Not much of a recipe there but I do highly recommend it.
Now, typically I go with sausage for my holiday stuffing but this time around I went with bacon because what is better than bacon and corn?
Almost nothing because bacon and corn are literally BFFs.
I also added a TON of fresh herbs because that is truly what makes stuffing so freaking delicious.
In this case, I went with fresh basil, fresh thyme, fresh rosemary, and fresh sage.
It’s an herb powerhouse and it’s legit.
Ingredients for bacon corn sourdough stuffing
- Sweet onion
- Fresh herbs
- Sweet corn
- Sourdough bread
- Chicken stock
Now, back to the stuffing real quick.
There does not need to be a lot of pre-planning except you should (or could) cut your sourdough loaf the night before and let the chunks dry out overnight.
If you’re not a pre-planner you can also throw them in an oven for about 10 minutes to help dry them out slightly.
I personally think dried-out bread is a bit better for stuffing as they don’t soak up as much liquid so the stuffing doesn’t get too soft.
Although, I will admit I’m all about that “dry” stuffing life.
Additions for your stuffing
- Add in extra proteins such as chicken sausage, spicy Italian sausage, or even ham.
- Bring in more vegetables such as chopped kale or baby spinach.
- Use a mix of white wine and chicken stock to help hold the stuffing together.
- Double up on the corn…the more veggies the better.
More stuffing recipes
- Want slightly sweet and salty stuffing? Try my Pancetta Apple Fennel Brioche Stuffing.
- Craving something a little different? Try my Texas Toast Stuffing.
- Love that combo of sweet and savory? Try my Potato Bread Sausage Cranberry Stuffing.
- Need a total flavor-packed stuffing recipe? Try my Sourdough Kale Sausage Bacon Stuffing.
- 1 pound bacon, diced
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 1 tablespoon fresh thyme leaves
- Kosher salt, to taste
- Black pepper, to taste
- 1 (15 ounce) can Whole Kernel Sweet Corn, drained
- 8 cups cubed and dried out sourdough bread
- 1-1/2 cup chicken stock
- Preheat oven to 425 degrees F and spray an 8x8 pan with non-stick spray, set aside.
- In a 12-inch skillet add diced bacon and set over medium-high heat. Cook the bacon until it’s crispy and browned.
- Remove the bacon and place it onto a paper towel-lined plate. Remove all but about 2 tablespoons of the bacon grease from the pan.
- Add the pan back to the heat and add in the onions. Cook for about 10 minutes while the onions soften and start to get soft and slightly brown.
- Add in the garlic, basil, rosemary, sage, thyme, kosher salt, black pepper, and drained corn.
- Remove from the heat and stir to combine.
- In a large bowl add bread, the mixture from the pan, cooked bacon, and chicken stock. Stir to combine or until the bread is slightly moistened but not soaking wet or sticky.
- Add to the prepared pan and bake for about 30 minutes or until the top of the stuffing is browned and the bread feels crispy on top.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 588Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 77mgSodium: 1876mgCarbohydrates: 45gFiber: 3gSugar: 9gProtein: 35g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.