Cornbread Stuffing Recipe with Stu’s Bloody Mary Mix

Stuffing ties the whole Thanksgiving plate together. When it is done right, it is crispy on the edges, tender in the middle, savory and herbaceous all at once.

This version adds Stu's Bloody Mary Concentrate to the mix. The pickle brine, spices, and horseradish in the concentrate replace the usual handful of individual seasonings and add a savory depth that keeps people coming back for seconds. You will not taste "Bloody Mary." You will taste stuffing that somehow has more complexity than it should.

Recipe

Prep time: 15 minutes | Cook time: 40 minutes | Serves: 6 to 8

Ingredients

• 4 cups cornbread cubes (day-old is best so it absorbs liquid without turning to mush)
• 1 cup chicken stock
• 2 oz Stu's Bloody Mary Concentrate
• 1 tsp fresh sage, chopped
• 4 strips bacon, chopped

Directions

1. Cook chopped bacon in a cast-iron skillet over low heat for about 10 minutes until crisp. Remove the bacon pieces but leave the fat in the pan.
2. Add cornbread cubes to the bacon fat. Toss gently over low heat, letting the bread soak up the fat and toast lightly on the edges.
3. Pour in chicken stock and scrape up any browned bits from the bottom of the skillet.
4. Add Stu's concentrate, crisped bacon, and fresh sage. Stir gently to combine without breaking up the bread.
5. Transfer to a baking dish. Cover with foil and bake at 350°F for 40 minutes.
6. Serve alongside turkey, chicken, ham, or roasted pork.

Flavor Variations by Concentrate

Classic Original adds balanced savory depth. The pickle brine cuts through the richness of the bacon fat, and the horseradish creates a subtle warmth that rounds out the sage. This is the version for a traditional Thanksgiving table.

Smoked Jalapeno brings a gentle smokiness and heat that pairs well with smoked turkey or ham. The chipotle notes complement the sweetness of the cornbread.

Jamaican Jerk takes the stuffing in a completely different direction. The allspice and scotch bonnet work surprisingly well with cornbread's natural sweetness. Try this version alongside jerk chicken or Caribbean-spiced pork.

Make-Ahead Tips

You can prep the cornbread cubes a day or two ahead. Cut the cornbread and leave it uncovered on a baking sheet overnight to dry out. Stale bread absorbs the stock and concentrate better without turning soggy.

The assembled stuffing can also be refrigerated unbaked for up to 24 hours. Add 10 minutes to the bake time if going straight from the fridge to the oven.

Beyond Thanksgiving

This recipe works year-round as a side dish for any roasted meat. It pairs particularly well with rotisserie chicken on a weeknight or alongside grilled pork chops in the summer.

For a heartier version, fold in diced apples or dried cranberries before baking. The sweetness plays off the savory concentrate.

More Ways to Cook with Concentrate

The same bottle that flavors this stuffing also works as a steak marinade, a base for chili, and a flavor booster for BBQ sauce and spicy bone broth. That versatility is the advantage of the concentrate format. One bottle handles drinks, marinades, sauces, and holiday sides.

Browse all cooking recipes using Stu's Concentrate for more ideas, or explore the full Bloody Mary and Savory Drinks collection.