Herb and Bacon Corn-Bread Stuffing

Herb and Bacon Corn-Bread Stuffing
Photo by www.epicurious.com


  • ¼ cup reserved fat from roast turkey or melted butter
  • 1 cup Turkey Giblet Stock or chicken broth
  • ½ cup fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs
  • 2 Corn Bread
  • 1 pound sliced bacon
  • 6 large celery ribs
  • 1 pound onions

Preheat oven to 325° F. and butter a 4-quart baking dish. Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon. In a large, deep skillet sauté bacon ov...

View full recipe at Epicurious


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