Cornbread-Bacon Stuffing
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 slices
Bacon (thick-cut about 8 ounces)4 stalks
Celery (chopped)1 tbsp
Thyme (chopped fresh)3.5 cups
Chicken Broth (low-sodium)2 large
Egg1 cup
Parsley (chopped fresh)1 cup
Pecan (chopped)Directions:
1
Preheat the oven to 375 degrees F and butter a 3-quart baking dish
2
Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat
3
Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes
4
Add the onions and cook, stirring occasionally, until very soft and caramelized, about 20 minutes
5
Add the celery, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the celery is tender, about 5 minutes
6
Add the chicken broth and bring to a simmer, then remove from the heat and set aside
7
Whisk the eggs, parsley and scallions in a large bowl
8
Add the cornbread and potato bread cubes, the pecans and the vegetable mixture; stir to combine
9
Transfer the stuffing to the prepared baking dish
10
Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing
11
Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes
12
Photograph by Chris Court