I made this stuffing recipe my first Thanksgiving meal I cooked myself, well, Mal's dad helped, a lot. I was so green at cooking, and so pregnant. My Mom always made a more traditional herb stuffing with lots of sage and regular bread crumbs. I, of course, had to be different. For a few years I used the boxed cornbread stuffing bits. Then I had one of those hit the head moments when I realized I had the best corn bread ever, why not use that instead? So I've included my corn bread recipe here as well and hope you will go that route as well.
1Cook bacon in large skillet till crisp; remove to paper towels to drain, leaving drippings in pan. Crumble bacon; set aside. To skillet, add celery, onion, and water. Cover; cook till barely tender, about 7 minutes.
2Combine bacon, vegetable mixture, corn bread crumbs, bread crumbs and sage. Toss well. Add 1 cup chicken broth, toss well. If it's too dry for you add a bit more broth.
3Bake, covered, in a 1 1/2 quart casserole at 350 for 30 minutes.
4CORN BREAD: PREPARE THE DAY AHEAD ALLOW TO SIT OUT OVER NIGHT.
In a mixing bowl combine dry ingredients. Add egg and milk, mix well. In a 8 or 9 inch cast iron skillet melt a heaping tablespoon of Crisco. Coat pan with shortening and pour into batter. Stir well, and pour batter in skillet. Bake in a 400 oven for 20 minutes, or until a toothpick inserted in center comes out clean.