Cornbread Stuffing with Bacon

Name: Cornbread Stuffing with Bacon
Yield: Makes Stuffing for A 12-pound Turkey; 10–12 Servings
Cuisine: United States
Ingredients: Dried sage, 1 teaspoon; Cornbread stuffing mix, 10 cups; Celery stalks, 2, with some leaves, finely chopped; Thick-cut bacon, 8 slices; Salt and freshly ground pepper; Large yellow onions, 2, coarsely chopped; Fresh flat-leaf parsley, ⅓ cup minced; Reduced-sodium chicken broth, 1½–2 cups, heated; Herbes de Provence, 2 teaspoons

Preparation info

Makes Stuffing for A 12 pound Turkey;
10–12
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

This flavorful cornbread stuffing offers a nice nutty flavor accented by the addition of salty, smoky bacon. Cook the onions slowly so they develop a caramel flavor without overbrowning.

Ingredients

Thick-cut bacon, 8 slices
Large yellow onions, 2, coarsely chopped
Celery stalks,

Method

In a large frying pan over medium heat, cook the bacon until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and cool slightly. Place the bacon in a large bowl.

Drain off all but 2 tablespoons of the bacon fat from the pan and return to low heat. Ad