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Fried Corn, Sage and Bacon Stuffing

Author A Bountiful Kitchen


  • 1/2 lb of bacon chopped into one inch pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 1 cup corn fresh, frozen or drained from a can
  • 8-10 fresh sage leaves chopped
  • 1 clove garlic chopped
  • 8-10 cups french bread cubes dried, or boxed bread cubes for stuffing*
  • 4 tablespoons butter melted
  • 2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1- 14.5 oz can chicken broth
  • 1 cup fresh parsley chopped and divided in half
  • additional olive oil for drizzling on top of stuffing


  1. Fry bacon in a pan until crispy. Drain off grease and set bacon aside on a paper towel to drain. Wipe out pan with paper towel.Using same pan, heat to medium high and add olive oil, onion and corn. Fry until onion is soft and corn begins to turn a golden color, about 5 minutes.
  2. Lower heat to medium. Add chopped sage and garlic, cook for about 1-2 minutes more. Remove from heat.
  3. Place 8 cups of dried bread in large bowl. Add fried ingredients. Toss in melted butter, poultry seasoning, salt and pepper, chicken broth and 1/2 cup of chopped parsley.
  4. *If the stuffing is too wet (very sticky and bread seems soggy instead of moistened with liquid, add the additional two cups of bread cubes.
  5. Place all ingredients into 9x13 or other baking pan. Drizzle with additional olive oil (about 2-3 tablespoons). Cover with foil and bake on middle rack at 375 for about 30-40 minutes total or until warmed through and golden on top. Remove foil for last 15 minutes of baking.