Cornbread Stuffing with Brussell Sprouts, Chestnuts and Bacon

By Sunday, November 23, 2014

I spent the best part of two days experimenting with Cornbread recipes in order to come up with my perfect recipe ( was totally worth it!). Now, whilst my family did appreciate the inundation of Cornbread, there came a stage where I had to start being creative and find ways of using it up. This stuffing was a big success story. It is a really delicious alternative to traditional meat stuffings, and you can make it vegetarian by removing the bacon. The breadcrumbs and bacon give the stuffing a deliciously crisp texture, whilst the brussell sprouts add a little moisture and the chestnuts give the stuffing a deep earthy flavour. All of the ingredients just work and create the most indulgent stuffing that is incredibly festive and the perfect accompaniment to your holiday roast! 

Serves 8-10

You will need:
1 portion of Cornbread
500g brussel sprouts
6 bacon rashers, cooked and diced
100g chestnuts

Preheat the oven to 220 degrees/ gas 7. Blitz the cornbread and brussell sprouts in a food processor until fine breadcrumbs form. 

Pour into a large roasting tray with the bacon and plenty of pepper. Bake for 20 minutes until a golden crust forms on the top. Toss everything together well then bake for a further 20 minutes until nice and crisp and golden. Serve and enjoy!

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