CORNBREAD STUFFING PIONEER WOMAN RECIPES

Steps:

• Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
• Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
• Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

Steps:

• Preheat the oven to 375 degrees. Heat a 10” cast-iron skillet over medium heat. Add the bacon and cook for 8-10 minutes until crispy. Remove from the heat and transfer the bacon to a paper-towel lined plate to drain. Remove all but a thin layer of bacon grease from the skillet (about 2 tablespoons remaining).
• Return the skillet to medium heat. Add the garlic and jalapeno. Cook 2 minutes until slightly softened. Remove from the heat. Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, and black pepper. Stir or whisk until smooth. Stir in about two-thirds of the bacon.
• Sprinkle the cheddar cheese all over the top of the dip, followed by the crushed chips. Bake for 12-14 minutes, until the edges are bubbly and the cheese is melted all over. Top with the remaining cooked bacon and extra slices of jalapeno. Serve with more tortilla chips and toasted baguette.