Bacon, Leek & Cornbread Stuffing

5 from 1 vote

Prep Time10 mins

Cook Time58 mins

Total Time1 hr 8 mins

Course: Side Dish

Cuisine: American

Servings: servings (makes enough for an 18-pound bird + extra casserole dish)

Calories: 251kcal

Author: Gluten Free & More

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)

Preheat the oven to 225ºF.
Cut the cornbread into ½-inch cubes. Place on a baking sheet and bake for 20 minutes. Transfer to a very large mixing bowl.
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.
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.