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Thanksgiving/Christmas: Cornbread Stuffing

Source of Recipe

by Millie, from BH&G New Cookbook
In skillet, cook 1/2 pound bacon (8-10 strips) till Crisp
Drain, reserving 1/4 cup drippings. Crumble bacon; set aside.

To skillet add:
1 Cup chopped celery
1/4 cup chopped onion
1/2 Cup water {I use chix or turkey broth}

Cover & cook til barely tender; about 7 minutes

Combine:
Bacon
Reserved drippings
veggie mixture
3 Cups course corn bread crumbs
6 slices toasted bread - cubed
(or approx 3-4 Cups seasoned prepared Stuffin cubes ~ that part's kinda to taste n frankly I don't always use em! Mostly, I just use ALL day old cornbread coarsely tore apart)

½ tsp. rubbed sage
1 Cup chicken or turkey broth

Toss well & bake covered in 1½ qt casserole at 350° for 30 minutes. {or use to stuff bird n bake any leftovers}

Now, I sauté the veggies a smidge before I add the water...then I bring to a "light boil" cover n reduce fire to low til tender.

Also, when mixin, I add the drippings first before adding any other liquids. Also, I melt about 1 C butter - maybe a smidge more - n mix that along w/the drippings to taste, then I make up the "balance" with the broth.