1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish and set aside.
2. Cook the chopped bacon in a large skillet over medium heat until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
3. Add the diced onion and celery to the skillet. Sauté for about 5-7 minutes until softened and fragrant, stirring occasionally. Add the minced garlic and cook for another 1-2 minutes, taking care not to burn it.
4. In a large mixing bowl, combine the crumbled cornbread, cooked bacon, sautéed vegetables, fresh parsley, sage, thyme, salt, and pepper. Toss gently to mix everything evenly.
5. In a separate small bowl, whisk together the beaten eggs, melted butter, and chicken broth.
6. Pour the liquid mixture over the cornbread mixture. Using a wooden spoon or your hands, gently fold the ingredients until the cornbread is moistened but not soggy. The mixture should hold together when pressed.
7. If using, fold in the toasted nuts at this stage for added texture and a nutty flavor that my family adores during the holidays.
8. Transfer the stuffing to the prepared baking dish, pressing it down lightly to create an even layer.
9. Bake uncovered for 35-40 minutes until the top is golden and crisp, and the filling is set. You’ll know it’s ready when the edges pull slightly away from the dish and the top has a beautiful crust.
10. Remove from the oven and let it rest for 10 minutes before serving. This pause lets the flavors settle and makes it easier to slice or scoop.

One of my favorite memories is making this stuffing with my mom, Elena, who always says that the secret is in the love and patience you fold into it. She taught me to watch the edges carefully in the oven—too pale, and it’s not as satisfying; too dark, and you lose the delicate cornbread flavor.