Corn Bread Dressing Terrine with Bacon and Sage

Elevate your holiday table with this Corn Bread Dressing Terrine with Bacon and Sage—a show-stopping twist on classic stuffing. This recipe combines the hearty, crumbly texture of toasted corn bread with the savory richness of crispy bacon, sautéed aromatics, and earthy sage. Packed into a terrine mold and baked to perfection, it transforms traditional dressing into an elegant, sliceable dish with golden-crisp edges and a tender, flavorful interior. A harmonious blend of chicken stock, milk, and eggs binds the ingredients together, while the smoky aroma of bacon and the herbaceous essence of fresh sage make each bite unforgettable. Perfect as a centerpiece-worthy side dish or a unique option for festive gatherings, this terrine impresses with its presentation as much as its impeccable flavor.

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 6 cups Corn bread
• 4 tablespoons Butter
• 8 slices Bacon
• 1 medium, diced Yellow onion
• 2 stalks, diced Celery
• 3 cloves, minced Garlic
• 2 tablespoons, finely chopped Fresh sage leaves
• 1.5 cups Chicken stock
• 0.5 cups Whole milk
• 3 large Eggs
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 as needed Cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Spread the corn bread out on a baking sheet and toast in the oven for 10 minutes until lightly golden and dry. Remove and let cool.

Step 3

In a large skillet over medium heat, cook the bacon until crisp. Transfer the cooked bacon to a paper towel-lined plate and crumble when cool. Reserve 2 tablespoons of the bacon fat in the skillet.

Step 4

Add the butter to the skillet with bacon fat. Once melted, sauté the onions and celery until softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute. Remove the skillet from heat and mix in the chopped sage.

Step 5

In a large bowl, combine the toasted corn bread, crumbled bacon, and the onion-celery-garlic mixture.

Step 6

In another bowl, whisk together the chicken stock, milk, eggs, salt, and black pepper until well combined.

Step 7

Pour the liquid mixture over the corn bread mixture and gently toss until the liquid is absorbed and the mixture is evenly moistened.

Step 8

Grease a terrine mold (or standard loaf pan) with cooking spray. Firmly pack the dressing mixture into the mold, pressing it down evenly.

Step 9

Cover the terrine with foil and bake in the preheated oven for 35 minutes.

Step 10

Remove the foil and continue baking uncovered for an additional 25 minutes, or until the top is golden and crisp.

Step 11

Remove from the oven and let the terrine cool slightly before slicing. Serve warm and enjoy!

Nutrition Facts

Serving size	(2045.4g)

Amount per serving	% Daily Value*
Calories	6077.1

Total Fat 287.4g	0%
Saturated Fat 90.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 1892.6mg	0%
Sodium 12514.1mg	0%
Total Carbohydrate 723.4g	0%
Dietary Fiber 53.7g	0%
Total Sugars 236.9g
Protein 122.4g	0%

Vitamin D 195.9IU	0%
Calcium 827.2mg	0%
Iron 34.6mg	0%
Potassium 2267.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 8.2%

Carbs: 48.5%