Bacon Corn Sourdough Stuffing
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. You’re going to love this easy and delicious stuffing recipe!
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Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 588kcal | Carbohydrates: 45g | Protein: 35g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Cholesterol: 77mg | Sodium: 1876mg | Fiber: 3g | Sugar: 9g
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