Stuffing is a classic side dish for holiday meals, especially Thanksgiving. But have you ever tried one made with bacon and collard greens?

Stuffing or dressing? For me it’s always been stuffing. True, I don’t remember the last time I had it actually stuffed inside of a turkey but dressing is the stuff that goes on salad. But no matter what you call it, whether you are hosting Friendsgiving or Thanksgiving, it is a staple on the holiday table with turkey.

When coming up with my Southern-inspired Thanksgiving menu, I knew Southern Collard Greens had to be on the menu somehow. So I decided to toss them into a cornbread stuffing! Served alongside smoked turkey with poblano bacon gravy, smoked cheddar mac and cheese, cheesy okra casserole, roasted root veggies, and tart cherry cranberry sauce it made for one memorable Thanksgiving.

Of course don’t forget dessert which included three options: classic pumpkin pie, Nutella pecan pie bars, and a no-bake banana pudding dessert lasagna.

If you’re looking for other stuffing ideas, I’ve also made chorizo cornbread stuffing, apple & caramelized onion pretzel stuffing, and bacon bagel stuffing (along with an entire menu just for two people).

Two years ago: Baked Peanut Butter & Chocolate French Toast

Three years ago: Blackened Roast Turkey

Four years ago: Bacon Wrapped Turkey Breast Stuffed with Pear Hash

Five years ago: Caramel Apple Pecan Cheesecake

Six years ago: Penne with Butternut Squash, Kale, and Goat Cheese

Eight years ago: Baked Apple Cider Doughnut Minis

Nine years ago: Asian BBQ Chicken

BACON AND COLLARD GREEN CORNBREAD STUFFING

Serves 6-8

Ingredients:

1/2 lb. bacon, chopped

1 small bunch collard greens, washed, ribs removed, and sliced

1 large onion, finely chopped

1 large carrot, finely chopped

1 rib celery, finely chopped

3 cloves garlic, minced

8 cups cubed and toasted cornbread (or day old yellow cornbread)

4 cups chicken stock

2 eggs, beaten

Salt and pepper, to taste

3 Tbsp chopped fresh parsley leaves

Directions:

1. Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish and set aside.
2. Place a large heavy skillet over medium-high heat. Add the bacon and cook for 5 minutes, or until desired doneness. Remove with a slotted spoon to a paper-towel lined plate. Add the vegetables to the bacon grease and saute until tender, about 5-8 minutes. Remove from heat.
3. In a large bowl, stir together the cornbread, stock, and eggs until evenly coated. Season the mixture with salt and pepper, to taste. Toss together the vegetables, 2/3 of the bacon, and the parsley.
4. Pour the mixture into the prepared dish, top with reserved bacon, and cover with foil. Bake for 30 minutes, uncover and continue baking for 15 minutes more or until set.

Source: Adapted slightly from Food Network.

I’ve made traditional lasagna, various vegetarian lasagnas, and several kinds of dessert lasagnas. Now is the time to transition into yet another realm with breakfast lasagna!

I know I recently bombarded you with brunch recipes in preparation for Mother’s Day but I see nothing wrong with spreading more breakfast/brunch cheer. Admittedly, the idea was conjured upon the arrival of my new stash of OXO goodies I was given to play with – a 14 Piece Glass Bake, Serve & Store Set.

While yes they did send me this set free of charge, I have used OXO products for years pre-dating my blog and probably would have bought it had they not (heck I bought the OXO non-stick saute pan of my own accord). Both the glass bakeware and SNAP glass food storage pieces are made of thermal shock resistant borosilicate glass – they can go from freezer to oven or microwave without cracking (for the impatient/fail to plan ahead folks). Which means you could prep this lasagna in advance, freeze it, and then pop it into the oven.

This of course isn’t any old breakfast lasagna, as you can tell from the title it’s inspired by Southern flavors. So instead of an Italian sausage marinara sauce there’s breakfast sausage gravy, instead of ricotta I made cheesy grits, and instead of spinach you get collard greens! Would also be a great way to use up leftover braised collard greens if you happen to have any.

This might not be the most traditional breakfast combo, but that’s what makes it rock your socks off! In truth I’m not normally a fan of grits but dang it they were tasty in this.

Some additional fun facts about these products? The bakeware has lids that are raised and slosh-proof for easy transportation and storage, easy to read size markings, and wide oven mitt friendly handles. Meanwhile, the storage pieces have lids with a leakproof seal, are stackable and nestable for easy storage (a must for limited kitchen cabinet storage), and the whole shebang is microwave safe (the lid too just unsnap the tabs first).

One year ago: Coke Cupcakes with Marshmallow Frosting

Two years ago: Peanut Butter & Jelly Parfait

Four years ago: Glazed Lemon Poppy Seed Pudding Cookies

Five years ago: Spicy Chicken and Pepper Jack Pizza with Whole Wheat Crust

SOUTHERN BREAKFAST LASAGNA

Serves 6-8

Ingredients:

SAUSAGE GRAVY SAUCE

1 lb. raw uncased breakfast sausage

1 cup diced onion

3 Tbsp unsalted butter

3 Tbsp all-purpose flour

3 cups milk

CHEESY GRITS

1-1/2 cups milk

3 Tbsp unsalted butter

3/4 cup uncooked quick-cooking grits

1 egg, lightly beaten

1-1/2 cups (6 oz.) shredded sharp cheddar cheese

1/2 tsp salt

1/4 tsp pepper

LASAGNA

1 bunch collard greens, chopped (about 4-5 cups)

9 oven ready lasagna noodles

1/2 cup (2 oz.) shredded sharp cheddar cheese

1/4 cup (1 oz.) shredded Parmesan cheese

Directions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish and set aside.
2. For the sauce: In a large skillet over medium-high heat, add the sausage and cook until browned and no longer pink. Remove from the pan, leaving the grease behind. To the same pan, add the onions and cook until lightly brown. Add the butter and flour and stir well, cooking for about 2 minutes. Whisk in the milk and bring to a simmer. Remove from heat and stir the sausage back in.
3. For the grits: In a large saucepan over medium-high heat, bring milk just to a boil. Gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5-7 minutes or until grits are done. Remove from heat. Stir in egg, cheese, and salt and pepper.
4. Place collard greens in a large microwave safe bowl with 1/4 cup water. Microwave on high for 1-2 minutes until wilted.
5. In the prepared baking dish, start with a thin layer of sauce, followed by the first layer of 3 noodles, a layer of collard greens, and a layer of grits. Repeat layers for a total of 3. Top with another 1/2 cup of cheddar cheese and 1/4 cup Parmesan cheese. Cover with foil,
6. Bake covered for 50-60 minutes, or until bubbly. Remove foil and cook for another 5 minutes. Let stand 15 minutes before cutting and serving.

Source: Adapted from Tablespoon, My Recipes, and my Butternut Squash Lasagna.

Disclosure: I was provided with complimentary product from OXO. I was not otherwise compensated for this post. All thoughts and opinions are my own.

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