Cornbread and Bacon Stuffing (Dressing)b

Dressing, stuffing, whatever, this is just good. I modified the instructions slightly, but the recipe came form my Better Homes and Garden Cookbook that's absolutely ancient. See note at bottom on how to make a vegetarian version.

• Ready In: 50 mins
• 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

1. Preheat oven to 350.
2. Saute the onions and celery in the bacon drippings, until soft but not browned.
3. Let cool slightly.
4. Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well.
5. Add the cooked celery and onions and toss to mix well.
6. Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed.
7. (Everytime is going to be different.) This is a personal taste decision.
8. I like my dressing moist so I add broth until I have a very wet mixture.
9. Any type pan will work for baking.
10. I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan.
11. Bake for 30 min, uncovered, or until golden on top.
12. This is enough to stuff an 8 to 10 lb turkey, if you so desired.
13. **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.
14. 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.
15. (Just a tip my grandma told me that works.).