Knickerbocker Corn Bread Stuffing

Name: Knickerbocker Corn Bread Stuffing
Yield: Makes 16 cups
Cuisine: United States
Ingredients: 1 head garlic, cloves peeled and finely chopped; 1 head garlic, cloves peeled and finely chopped; 2 medium yellow onions, finely chopped; 2 cups celery, cut into small dice; 1 pound sliced bacon; Freshly ground pepper; ¼ cup Marsala; 1 teaspoon salt; 1½ teaspoons dried oregano; Basic Com Bread, dried out either in a turned-off oven overnight or in the dry air; 1½ teaspoons dried marjoram; 1½ teaspoons dried thyme; 3 red bell peppers, seeded and cut into small dice; 1½ teaspoons dried sage

Preparation info

Makes
16
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Peggy Knickerbocker is a successful San Francisco restaurateur and caterer. Her stuffing recipe is a real stunner.

Ingredients

1 pound sliced bacon
2 cups celery, cut into small dice
2 medium

Americas
United States
San Francisco
Side dish
Dinner

Method

Cook the bacon until crisp. Remove from the pan and reserve. Pour off the drippings, leaving ½ cup in the pan. Over medium heat, sauté the vegetables in the fat, but don’t let them get too soft. They should retain a little crunch. Add the dried herbs. (If you can get fresh herbs, double the quantities.)
In a large bowl crumble the corn bread and bacon.