Cornbread and Bacon Stuffing (Dressing)b
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 3 cups coarsely crumbled cornbread
- 6 slices stale bread, torn in small bits, please use a good quality bread
- 6 slices cooked bacon, crumbled
- 2 tablespoons bacon drippings
- 1 cup diced celery
- 1 1⁄2 cups diced onions
- 2 beaten eggs
- 1 tablespoon dried parsley
- 1 teaspoon poultry seasoning
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 1⁄2 - 2 cups chicken broth
directions
- 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.).
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Reviews
-
I've been using this recipe for over 20 years. As written, it's a little bland for me, so I use a lot more poultry seasoning than the recipe calls for. I don't add the eggs in until the very end - that way I can continually taste-test until the flavor is just right, without worrying about ingesting raw eggs. In addition to the broth, I also add a few cups of milk. The extra liquid keeps the dressing from being too dense, and adds a little richness to the flavor. The other modification I make is using all cornbread, instead of a mixture of cornbread and white bread.
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We made this the other night using turkey bacon. (We also make our own cornbread using buckwheat flour - not that you can call stuffing a health food, LOL.) Anyway, we thought this recipe was very tasty. I added more seasoning than called for, and I think next time I might throw in some mushrooms, too. It made a very full 8x8 pan. We'll definitely make it again.
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RECIPE SUBMITTED BY
Deborah1
United States