Serves 8–12

  • 8 cups cornbread, cut into 1” cubes (approximately 2 loaves)
  • 1/2 pound bacon, cut into 1/2” pieces (about 8 slices)
  • 4 ribs celery, cut in small dice
  • 4 shallots, diced
  • 2 cups fresh corn kernels
  • 3 Tablespoons fresh thyme
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 cup chicken broth
  • 1/4 cup (1/2 stick) melted butter


  1. Preheat oven to 325° F. Butter a 4-quart baking dish.
  2. Place cornbread cubes on a baking sheet pan and bake for 20 minutes. Let cool.
  3. In a large skillet, sauté bacon over medium heat until lightly browned, about 10 minutes. Add celery, shallots and corn and cook until vegetables are soft, about 5 minutes.
  4. In a large bowl, combine cornbread, bacon mixture, thyme and parsley. Mix well. Add broth and mix again. Turn into prepared baking dish.
  5. Drizzle melted butter over stuffing and bake, covered, in top half of oven for 30 to 45 minutes. Remove cover and bake for an additional 30 minutes, until top is golden brown.

Wine Pairings: 

Another Thanksgiving classic, this substantially textured cornbread stuffing tastes great paired with the smooth body and intense fruit of our Pinot Noir. The dish also provides a rich, savory contrast to our bright Chardonnay.


Pairs with: Acacia Chardonnay