5 from 1 vote
Bacon, Leek & Cornbread Stuffing
Prep Time
10 mins
Cook Time
58 mins
Total Time
1 hr 8 mins
Course: Side Dish
Cuisine: American
Servings: 12 servings (makes enough for an 18-pound bird + extra casserole dish)
Calories: 251 kcal
Author: Carol Kicinski
  • 2 batches Corn-Free “Cornbread” or cornbread of your choice
  • ½ pound bacon diced
  • 4 leeks white parts only, finely chopped
  • 4 celery stalks finely chopped
  • 2 large eggs lightly beaten
  • 2 tablespoons poultry seasoning
  • 2 cups gluten-free chicken broth
  • 2 tablespoons butter cut into pieces (use extra-virgin olive oil for dairy-free)
  1. Preheat the oven to 225ºF.
  2. Cut the cornbread into ½-inch cubes. Place on a baking sheet and bake for 20 minutes. Transfer to a very large mixing bowl.
  3. Cook the bacon in a large skillet over medium heat until almost crisp, about 8 minutes. Add the leeks and celery. Cook until the vegetables are soft and just starting to brown, about 10 minutes.
  4. Pour the bacon and vegetables over the cornbread. Mix well. Add the eggs, poultry seasoning, and chicken broth. Mix well. Let the stuffing cool completely before stuffing into the large cavity and neck cavity of the turkey. Place any leftover stuffing into a greased baking pan, dot with butter or drizzle with olive oil, and bake uncovered at 350ºF for about 30 minutes while the turkey rests.
Nutrition Facts
Bacon, Leek & Cornbread Stuffing
Amount Per Serving
Calories 251 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Cholesterol 44mg15%
Sodium 765mg32%
Potassium 171mg5%
Carbohydrates 35g12%
Sugar 1g1%
Protein 4g8%
Vitamin A 675IU14%
Vitamin C 6.8mg8%
Calcium 128mg13%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.