Corn Bread Stuffing
Source of Recipe
Better Homes and Gardens Cookbook
In skillet, cook 1/2 pound bacon (8 to 10 slices) till crisp; drain, reserving 1/4 cup drippings. Crumble bacon; set aside. To skillet, add 1 cup chopped celery, 1/4 cup chopped onion, and 1/2 cup water. Cover, cook till barely tender, about 7 minutes.
Combine bacon, reserved drippings, vegetable mixture, 3 cups coarse corn bread crumbs, 6 slices toasted bread, cubed, 1/2 teaspoon rubbed sage, and 1 cup chicken or turkey broth; toss well. Bake, covered, in a 1.5-quart casserole at 350 degrees for 30 minutes. Makes 8 servings, or enough stuffing for an 8-pound turkey.
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