Prep 30 mins
Cook 1 hr
This is the stuffing my brother-in-law really likes. Adapted from another recipe I found on the Zaar, I want to be able to duplicate it again. This will go well with chicken, pork, or fish.
- 59.14 ml butter or 59.14 ml margarine
- 29.58 ml canola oil
- 354.88 ml finely chopped celery
- 295.73 ml finely chopped onions
- 4 slice bacon (finely chopped)
- 2 medium garlic cloves (minced)
- 4.92 ml sea salt
- 2.46 ml dried oregano
- 44.37 ml dried parsley
- 2 large eggs
- 354.88 ml chicken broth
- 29.58 ml white wine
- 946.36 ml unseasoned dry bread cubes
- 473.18 ml cubed cornbread
- Preheat oven to 350.
- Melt butter in frying pan and add canola oil.
- Saute onion and celery together.
- While these are cooking, fry the bacon in another pan.
- Remove celery and onion from heat, add the cooked bacon (not the grease) and the parsley, garlic, oregano, and sea salt to the pan and mix well.
- In a large bowl put your plain croutons or dry bread cubes and the corn bread cubes.
- Pour your celery - onion - bacon mixture into the bowl and toss gently with the breads.
- In a smaller bowl stir together the eggs, half the chicken broth and the white wine.
- Pour these liquids into the bread mixture and toss gently again.
- Spread evenly into a casserole baking dish and drizzle the rest of the chicken broth over the top. For moister stuffing use a little more chicken broth.
- Cover with foil and bake for about 40 minutes, then uncover and bake for another 10-15 minutes.
- Tip: If you are using regular corn bread this amount of chicken broth should be fine, if your corn bread is dried you will need more.