Bacon and Collard Green Cornbread Stuffing

Stuffing is a classic side dish for holiday meals, especially Thanksgiving. But have you ever tried one made with bacon and collard greens?

Stuffing or dressing? For me it’s always been stuffing. True, I don’t remember the last time I had it actually stuffed inside of a turkey but dressing is the stuff that goes on salad. But no matter what you call it, whether you are hosting Friendsgiving or Thanksgiving, it is a staple on the holiday table with turkey. I am not hosting either this year but am attending one of each. I will likely bring pumpkin pie to Friendsgiving! What’s your go-to dish?

If you’re looking for other stuffing ideas, I’ve also made chorizo cornbread stuffing, apple & caramelized onion pretzel stuffing, and bacon bagel stuffing (along with an entire menu just for two people).

Two years ago: Baked Peanut Butter & Chocolate French Toast

Three years ago: Blackened Roast Turkey

Four years ago: Bacon Wrapped Turkey Breast Stuffed with Pear Hash

Five years ago: Caramel Apple Pecan Cheesecake

Six years ago: Penne with Butternut Squash, Kale, and Goat Cheese

Eight years ago: Baked Apple Cider Doughnut Minis

Nine years ago: Asian BBQ Chicken

BACON AND COLLARD GREEN CORNBREAD STUFFING

Serves 6-8

Ingredients:

1/2 lb. bacon, chopped

1 small bunch collard greens, washed, ribs removed, and sliced

1 large onion, finely chopped

1 large carrot, finely chopped

1 rib celery, finely chopped

3 cloves garlic, minced

8 cups cubed and toasted cornbread (or day old yellow cornbread)

4 cups chicken stock

2 eggs, beaten

Salt and pepper, to taste

3 Tbsp chopped fresh parsley leaves

Directions:

1. Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish and set aside.
2. Place a large heavy skillet over medium-high heat. Add the bacon and cook for 5 minutes, or until desired doneness. Remove with a slotted spoon to a paper-towel lined plate. Add the vegetables to the bacon grease and saute until tender, about 5-8 minutes. Remove from heat.
3. In a large bowl, stir together the cornbread, stock, and eggs until evenly coated. Season the mixture with salt and pepper, to taste. Toss together the vegetables, 2/3 of the bacon, and the parsley.
4. Pour the mixture into the prepared dish, top with reserved bacon, and cover with foil. Bake for 30 minutes, uncover and continue baking for 15 minutes more or until set.

Source: Adapted slightly from Food Network.