Sweet & Savory Cranberry Bacon Cornbread Stuffing: The Ultimate Holiday Side Dish

Prepare to elevate your holiday feast with a truly exceptional side dish: Cranberry & Bacon Cornbread Stuffing. This recipe takes a beloved classic and infuses it with a delightful twist, blending the sweet and tart burst of fresh cranberries with the irresistible smoky, salty crunch of bacon. It’s a harmonious symphony of flavors and textures that promises to be a standout on any table.

For many, the arrival of fresh cranberries in grocery stores signals the true start of the holiday season. These vibrant little jewels, with their distinctive tartness, are incredibly versatile and bring a festive flair to countless dishes. While they shine in sauces and desserts, their inclusion in savory applications like this cornbread stuffing creates a truly magical culinary experience. The tangy cranberries cut through the richness of the bacon and the earthy sweetness of the cornbread, creating a balanced and incredibly satisfying bite.

Every great stuffing deserves a luscious companion, and this Cranberry & Bacon Cornbread Stuffing is no exception. While a traditional turkey gravy is always welcome, a creamy, savory gravy provides an extra layer of comfort and moistness, making each spoonful utterly divine. The addition of crispy bacon, of course, isn’t just a bonus—it’s a game-changer, adding depth and a delightful textural contrast that elevates the entire dish.

Why This Cranberry Bacon Cornbread Stuffing Will Be Your New Favorite

This isn’t just another stuffing recipe; it’s a carefully crafted blend designed to impress. Here’s why this particular combination of ingredients works so well and why it deserves a spot on your holiday menu:

Perfect Balance of Flavors: The natural sweetness and sharp tartness of cranberries wonderfully complement the savory, smoky notes of the bacon. This dynamic duo prevents the stuffing from being one-dimensional, offering a complex flavor profile that keeps you coming back for more.
Irresistible Texture: Golden, slightly crisp cornbread stuffing provides a hearty base, while the bacon bits add a delightful crunch. The cranberries offer a soft pop, and the celery and onions contribute a tender-crisp element, ensuring every mouthful is texturally engaging.
A Festive Touch: The vibrant red cranberries make this stuffing visually stunning, adding a beautiful pop of color to your holiday spread. It looks as good as it tastes, making it perfect for special occasions.
Hearty and Filling: Cornbread stuffing is inherently comforting and substantial. Combined with the rich flavors of bacon and the fresh notes of cranberries, it’s a dish that truly satisfies and warms the soul.
Versatile Pairing: While ideal for Thanksgiving and Christmas, this stuffing also pairs wonderfully with roasted chicken, pork loin, or even as a unique side for a weekend brunch.

Cranberry & Bacon Cornbread Stuffing

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Author: Erica

Ingredients

For the stuffing

½ lb bacon cut into lardons (small, thick strips or cubes for maximum flavor and crispiness)
2 c large white onion diced (sweet, aromatic onions are key to the savory base)
2 c thinly sliced celery (adds a subtle crispness and fresh, herbaceous note)
1 ½ c fresh cranberries chopped (for that essential sweet and tart burst of flavor)
1 16 oz bag Pepperidge Farm cornbread stuffing (a convenient and flavorful base; ensure it’s stale or pre-toasted for best results)
3 eggs lightly beaten (to bind the stuffing and add richness)
1 t kosher salt (enhances all the flavors; adjust to your preference)
½ t fresh cracked pepper (for a hint of warmth and spice)
1 t poultry seasoning (a classic blend that ties all the savory elements together)
¼ t cinnamon (a touch of warmth that enhances the cranberry flavor without overpowering)
3 c Chicken Stock (provides moisture and deepens the savory base; homemade is always best if you have it!)
Cream Gravy optional – recipe follows (the perfect creamy accompaniment)

For the Cream Gravy

2 T unsalted butter (the base for a rich roux)
2 T all-purpose flour (to create a thick, smooth gravy)
1 ½ c half and half (for luxurious creaminess; whole milk can be substituted for a lighter version)
pinch kosher salt (season to taste)
¼ t fresh cracked pepper (adds a delicate heat and aroma)

Instructions

Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking and heating of the stuffing.
In a large, heavy-bottomed skillet, cook the lardons of bacon over medium-high heat until they are beautifully crisp and golden brown. This step is crucial for rendering the fat and achieving that delightful crunch. Using a slotted spoon, carefully transfer the cooked bacon bits to a plate lined with paper towels to drain excess grease. Leave approximately 3-4 tablespoons of the rendered bacon fat in the skillet – this flavorful fat will be the base for sautéing your vegetables. Add the diced onions and thinly sliced celery to the skillet. Season lightly with a pinch of salt; this helps to draw out moisture and soften the vegetables more quickly. Cook for about 5 minutes, stirring frequently, until the vegetables are tender-crisp and aromatic, but not browned.
Combine the cooked bacon and sautéed vegetables in a large mixing bowl. Add the chopped fresh cranberries, the entire bag of cornbread stuffing mix, lightly beaten eggs, kosher salt, fresh cracked pepper, poultry seasoning, and cinnamon. Gently toss all the ingredients together to ensure they are well combined. Gradually add the chicken stock, starting with a portion and then adding more or less as needed, until the stuffing is evenly moistened but not soggy. The goal is a moist but not mushy texture. Transfer this flavorful mixture into a baking dish, cover it tightly with foil, and bake for 30 minutes at 350°F (175°C) until it is thoroughly heated through. If you desire a crispier top, uncover for the last 10 minutes of baking.
To prepare the optional Cream Gravy: In a small saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously to create a smooth roux. Cook this roux for 2 minutes, allowing it to lightly toast and develop flavor, being careful not to burn it. Slowly pour in the half and half, whisking constantly to prevent lumps and ensure a smooth consistency. Continue to cook, stirring frequently, over medium-high heat for 5-6 minutes, or until the gravy thickens to your desired consistency. Once thickened, remove the saucepan from the heat and stir in a pinch of kosher salt and ¼ teaspoon of fresh cracked pepper. Serve the warm Cranberry & Bacon Cornbread Stuffing generously topped with spoonfuls of this rich, creamy gravy for an ultimate comfort food experience.

Tips for Crafting the Perfect Stuffing

Achieving a perfectly moist, flavorful, and textured stuffing is an art. Here are some essential tips to guide you:

Stale Bread is Key: If you’re not using a pre-packaged mix, always use stale or lightly toasted cornbread (or any bread). Fresh bread absorbs too much liquid and can result in a soggy stuffing. You can cube your bread and leave it out overnight or toast it in the oven for about 10-15 minutes.
Don’t Overmix: Mix your ingredients just enough to combine. Overmixing can lead to a dense, tough stuffing. A light hand will keep it fluffy and tender.
Adjust Moisture Levels: The amount of chicken stock needed can vary depending on the dryness of your cornbread and the humidity. Add stock gradually until the stuffing is moist but not swimming in liquid. You want it to hold together when squeezed lightly.
Pre-cook Veggies: Sautéing onions and celery before adding them to the stuffing base softens them and builds a foundational layer of flavor, especially when cooked in bacon fat.
Taste and Adjust: Always taste your stuffing mixture before baking (especially if not using raw eggs, or taste a tiny bit before adding eggs). Adjust seasonings like salt, pepper, and poultry seasoning to your liking.
Baking Covered vs. Uncovered: Covering the stuffing ensures it cooks through and stays moist. Uncovering it for the last 10-15 minutes will give you a lovely, slightly crispy top layer.

Delicious Variations and Substitutions

While this Cranberry & Bacon Cornbread Stuffing is perfect as is, you can always get creative with variations:

Add Nuts: Toasted pecans or walnuts would add another layer of crunch and nutty flavor, complementing both the bacon and cranberries beautifully.
Different Fruits: If fresh cranberries are out of season, dried cranberries can be used (rehydrate them briefly in warm water or apple juice if they are too dry). Alternatively, diced apples or dried apricots could offer a different sweet-tart note.
Herbs: Enhance the herbaceous profile with fresh sage, thyme, or rosemary, chopped and added with the vegetables.
Spice It Up: For a subtle kick, add a pinch of cayenne pepper or red pepper flakes to the stuffing mixture.
Vegetarian Option: To make this stuffing vegetarian, simply omit the bacon and sauté the vegetables in butter or olive oil. Use vegetable stock instead of chicken stock. You might consider adding sautéed mushrooms for an umami boost.
Cheese, Please! A half cup of shredded sharp cheddar or Gruyère cheese folded into the mix before baking adds a wonderful gooey, cheesy dimension.

Serving Suggestions

This versatile stuffing is a showstopper for various occasions:

Holiday Centerpiece: It’s the quintessential side for Thanksgiving turkey, Christmas ham, or a festive roast chicken.
Weeknight Elevated: Serve it alongside a simple roasted pork tenderloin or grilled chicken breast for a comforting and special weeknight meal.
Brunch Highlight: Believe it or not, a scoop of this stuffing can make a fantastic addition to a hearty brunch spread, especially if you’re serving savory dishes.
Standalone Meal: For a lighter meal, simply enjoy a generous portion of this stuffing with a drizzle of gravy and a fresh green salad.

Storage and Reheating

Leftover stuffing is a holiday treat! Here’s how to store and reheat it:

Storage: Store any leftover stuffing in an airtight container in the refrigerator for up to 3-4 days.
Freezing: For longer storage, tightly wrap individual portions or the entire batch (once completely cooled) in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Oven: The best method for retaining texture. Preheat oven to 300-325°F (150-160°C). Place stuffing in an oven-safe dish, add a splash of chicken stock or water to prevent drying, cover with foil, and heat for 20-30 minutes, or until warmed through. For crispy edges, remove foil for the last few minutes.
- Microwave: Quickest method for small portions. Heat in 30-second intervals, stirring in between, until hot. Be careful not to overheat, as it can dry out.
- Stovetop: Heat a skillet over medium heat with a little butter or oil. Add stuffing and stir occasionally until heated through. This can give it some nice crispy bits.

~✿♥✿~

This Cranberry & Bacon Cornbread Stuffing truly offers an unforgettable culinary experience, combining traditional comfort with exciting, fresh flavors. Its blend of savory bacon, sweet-tart cranberries, and classic cornbread makes it a perfect dish to celebrate with loved ones. We encourage you to try this recipe and make it a staple in your holiday cooking or any special gathering. Enjoy every delicious, heartwarming bite!