by Heather Schmitt-Gonzalez / Saturday, November 24, 2012
Bacon Cornbread Stuffing
I decided that instead of combing through my many years of magazine pages with frayed edges and recipes jotted down on notebook paper and bookmarks on my computer, I'd just ask for suggestions. The number one request was for cornbread stuffing. Without any "funny stuff" in it. Or stuff that tastes weird. I can do that.
I was torn between sausage and bacon, but in the end, bacon won. Doesn't it always? This is one that I'm guessing will be requested every year. It's simple. But the smoky, salty bacon...the sweet, caramelized onions...and the fresh green herbs accent the almost nutty flavor of the cornbread so perfectly that I wouldn't have it any other way.
- 8 ounces bacon
- 2 small yellow onions, chopped
- 1 large celery stalk w/ some leaves, finely chopped
- 16 ounces crumbled cornbread (or cornbread stuffing mix)
- 1/4 cup chopped parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon freshly chopped sage (or 1 teaspoon dried sage)
- freshly ground black pepper
- 2 to 2-1/4 cups turkey stock (or chicken stock)
- soft butter, for greasing pan
Oh yeah, and those Cranberry-Barbecue Turkey stuffed Sweet Potatoes that I made yesterday? This is the perfect topper for those babies! What kind of stuffing does your family enjoy the most?
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.