Cornbread Stuffing with Bacon!

Michelle Koletar/Mertz

By
@Mertzie

Stuffing/filling/dressing -- whatever you call it, it sure is delish. I absolutely despised the stuff when I was young, & now it's one of my favorite items to make. I make up a lot of different types. This is what I made today with roast chicken & it is sooooo yummy!!!
As usual, I didn't measure anything, so please use your judgment if you make.


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Comments:

Serves:

6-8

Prep:

25 Min

Cook:

40 Min

Ingredients

5-6
jumbo corn muffins (i bought them already made)
1/2
onion, diced fine
2
stalks, celery, diced fine
1/2
small red pepper
1
chicken bouillon cube
6
slices bacon, plus 1 tbs of bacon fat
2
eggs, beaten
1/2
cup butter (1 stick) -- i used more
1/2
cup chicken broth
poultry seasoning, parsley, salt, pepper

Directions Step-By-Step

1
Preheat oven to 350 degrees. Melt butter in Dutch oven or large pan. Add about 1 TBS of bacon fat (if you wish) for added flavor. Sautee the onions, celery, & red pepper until soft with some salt.
2
Add poultry seasoning (about 1 tsp), chicken bouillon cube, and dissolve. Crumble up the muffins & add them to the pan. Stir gently. Add chicken broth & some more butter, if you want. :)
3
Crumble up the bacon & stir into the stuffing. Remove from heat & stir in 2 beaten eggs. Mix well, add some curly parsley & stir.
4
Pour in a greased baking dish, & add a little bit more chicken broth (maybe another 1/4 cup) & bake for about 40 minutes on 350. You may want to add some butter on top to brown nicely.