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Bacon and Cornbread Dressing




Source of Recipe


Cooking Pleasures, Oct/Nov 2003






Recipe Introduction


Cornbread and bacon give this moist, fluffy dressing its fabulous sweet-and-smoky flavor. Red bell pepper adds beautiful flecks of color.





List of Ingredients



• 3 slices thick-cut bacon
  
• 2 T unsalted butter
  
• 1 small onion, chopped
  
• 1 rib celery, chopped
  
• 1 small red bell pepper, chopped
  
• 1 tsp freshly ground pepper
  
• 2 cups cubed day-old cornbread or corn muffins (about 8 oz)
  
• 2 to 4 T reduced-sodium chicken broth
  






Instructions



1. Heat oven to 350. Cook bacon in medium skillet over medium heat until crisp. Drain; coarsely crumble. (If making dressing ahead, cover and refrigerate bacon until ready to bake.) Pour off all but 1 T drippings from skillet. Add butter; cook until melted. Add onion, celery and bell pepper; cook over medium heat, stirring frequently, 3 to 5 minutes or until vegetables are softened. Sprinkle with pepper. Add cornbread and 2 T broth; toss to mix well. If dressing seems dry, add remaining 2 T broth. (Stuffing can be made to this point up to 1 day ahead. Cover and refrigerate.)
   
2. Stir in crumbled bacon. Spread in shallow 2-quart baking dish or 9-inch deep-dish pie plate. Bake, uncovered, 20 to 30 minutes or until hot and crusty on top.
   






Final Comments


2 servings