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.
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
Allow the stuffing to cool to room temperature. Then, following the directions, stuff two-thirds of the stuffing into the bird. Put the rest of the stuffing into a small, buttered baking dish and cover tightly with aluminum foil. During the last hour the turkey is roasting, bake the extra stuffing in the oven alongside the turkey for 30 minutes. Uncover and continue to bake until heated through and lightly browned and crisp on top, 20–30 minutes longer. (Alternatively, if you do not want to stuff the turkey, transfer the stuffing—now called dressing—to a buttered 4-quart baking dish and bake according to the above instructions.)
Using a large spoon, transfer the stuffing from the turkey cavity to a warmed serving dish. Keep warm until ready to serve.
© 2011 All rights reserved. Published by Weldon Owen.