Our favorite for Thanksgiving
Bacon Corn-Bread Stuffing
2 loaves cornbread (I follow the recipe on the Quaker yellow corn meal package, doubling it for two loaves that I cook in 9" pie plates)
6 large celery ribs, sliced
1 lb (2 large) onions, diced
1 lb sliced bacon, diced
1/2 c chopped mixed fresh herbs such as thyme, sage, rosemary &/or marjoram, or 2 Tbsp dried mixed herbs
1 c turkey or chicken broth/stock
1/4 c reserved fat from roast turkey, or from cooking bacon, or melted butter
Preheat oven to 325. Cut cornbread loaves into cubes about 1/2-3/4" and dry on 2 large baking sheets. If your oven has convection, use it for this step. Bake for about 20 min or so, until cubes are dry and slightly browned. I often find I want to go a little longer than 20 min, and I stir the cubes a couple times while baking.
In a large skillet (I've used a large wok for this, too), sauté diced bacon for a few minutes head start, drain a little of the bacon fat, then add celery and onions. Cook until softened, about 5 min. Add herbs and cook another min.
In a large (4 qt) greased covered casserole or dutch oven combine sautéed mix with bread cubes. At this point, it can be refrigerated up to 1 day ahead. When ready to cook, drizzle broth over stuffing and bake at 325, covered, 1 hr. Drizzle fat or butter over stuffing and bake uncovered another 30 min in the upper third of the oven.
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| What remains after we devoured it on Thanksgiving 2020 |
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| Toasting the cubed bread |
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| 2021 |
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