Corn Bread Stuffing w/Bacon
Well, I came across a recipe for corn bread stuffing that sounded intriguing. So, I looked at many more recipes... took what I liked about them and discarded what I didn't. Creating this one!..
Hopefully everyone at the thanksgiving table likes it too. It tastes amazing!!!
1 9x13 pancorn bread, your favorite recipe, cubed
7ish cdense white bread, cubed. french bread works great
2 mediumsweet onions, chopped
5 ribscelery, chopped
2 Tbsprubbed sage
1 1/2 tspthyme, dried
1/4 - 1/2 tspfresh ground pepper
3-4 cchicken broth
1/4 cbutter, melted
How to Make Corn Bread Stuffing w/Bacon
- Toasting bread cubes.
Heat oven to 425.
Spread half cubes out onto 1/2 sheet pan or jelly roll pan. Bake 15 min or until golden. Repeat with remaining bread cubes. Set aside to cool.
Turn oven down to 350.
- Slice bacon into 1" pieces. This works best if bacon is frozen.
Fry bacon pieces until just before it becomes crisp. As it will crisp in oven.
With slotted spoon, remove bacon to paper towel lined plate. Leaving grease in pan.
Over med heat, saute onions and celery.in bacon grease until onion is soft and celery almost tender, about 5-7 min. Add sage and thyme. Cook 2 more minutes. It will smell so good.
Add 1/2 cup butter and cook until melted. Remove from heat. Set aside to cool slightly.
- In a large bowl, add egg, broth, salt and pepper. Whisk well. Add cooled onion mixture. Set aside.
Place cooled bread cubes in an extra large bowl.
Pour egg mixture over bread cubes, gently mix together. Spoon into a deep 9x13 or a regular 9x13 and and an 8x8. Sprinkle bacon over top and bake at 350, covered 30 min, drizzle melted butter over top and continue to bake uncovered for 20 min.