CORNBREAD STUFFING WITH BACON RECIPES

Steps:

• Preheat oven to 350.
• Saute the onions and celery in the bacon drippings, until soft but not browned.
• Let cool slightly.
• Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well.
• Add the cooked celery and onions and toss to mix well.
• Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed.
• (Everytime is going to be different.) This is a personal taste decision.
• I like my dressing moist so I add broth until I have a very wet mixture.
• Any type pan will work for baking.
• I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan.
• Bake for 30 min, uncovered, or until golden on top.
• This is enough to stuff an 8 to 10 lb turkey, if you so desired.
• **NOTE**I have made this several times for vegetarian dinners, omitting the bacon, drippings and chicken broth and substituting with either butter, or olive oil and vegetable broth with great success.
• ALSO--If you save leftover pieces of cornbread/bread heels in a ziploc bag in your freezer, you will have half the work already done when your ready to make this.
• (Just a tip my grandma told me that works.).

Steps:

• Preheat oven to 325° F. and butter a 4-quart baking dish.
• Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
• In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
• In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
• Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.