Recipe: Aunt Helen's Corn Bread Stuffing

by Della H. Harris

corn bread stuffingStuffing and mashed potatoes battle it out for the honor of the favorite side at most holiday meals. That's because many families haven't tried Aunt Helen's corn bread stuffing. Aunt Helen uses bacon and onions to punch up the flavor of her traditional corn bread stuffing. We love it and think you will, too.

Aunt Helen's Corn Bread Stuffing

Prep time: 20 minutes | Total time: 90 minutes | Yield: 12 servings


• 6 slices bacon, diced
• 1 yellow onion, chopped
• 3/4 cup finely chopped celery
• 1 tablespoon minced fresh sage
• 2 teaspoons minced fresh rosemary
• 2 teaspoons minced fresh thyme
• 1/4 teaspoon nutmeg
• 8 cups crumbled corn bread or 1 Box of cornbread stuffing
• 2 eggs, beaten
• Salt and freshly ground pepper, to taste
• 2 cups turkey, chicken, or vegetable stock, warmed


Preheat oven to 325 degrees. Butter a large, shallow baking dish.

In a large sauté pan over medium heat, brown the bacon. Remove the bacon and retain about 3 tablespoons bacon grease. Add the onion and celery. Cook stirring occasionally, until tender and translucent, about 5 minutes. Add the rosemary, thyme and sage, stirring frequently until fragrant, 1 to 2 minutes.

In a large bowl, combine the corn bread, the veggie mixture, eggs, bacon, salt and pepper and stir gently to mix. Add the warmed stock and stir or toss to blend.

Transfer the dressing to the prepared baking dish and bake until the top is browned and crispy 1 hour to 1 1/2 hours.

Cook's notes

Next time you make corn bread stuffing, switch it up a bit. How about pecans and cranberries? Another meal, try water chestnuts. Which variations are your favorites?

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