BACON-CORNBREAD STUFFING

Bacon-Cornbread Stuffing image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 11

Previous Next

1 pan cornbread (8-inch square), cut into 1/2-inch cubes
8 slices white sandwich bread, cut into 1/2-inch cubes
4 slices bacon, cut into 1-inch pieces
1 small yellow onion, diced small
2 stalks celery, diced medium
2 cloves garlic, minced
1 tablespoon finely chopped fresh sage leaves
2 large eggs, lightly beaten
2 3/4 cups chicken broth
1/2 cup chopped fresh parsley
Coarse salt and pepper

Steps:

Preheat oven to 375 degrees. Spread cornbread and bread on two rimmed baking sheets and bake until dry and golden, about 15 minutes. Meanwhile, in a medium skillet, cook bacon over medium until fat is rendered and bacon is crisp, about 5 minutes. Add onion, celery, and garlic and cook until translucent, about 4 minutes. Stir in sage and transfer to a large bowl.
Add cornbread, bread, eggs, broth, parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bowl and toss until combined. Let sit 5 minutes, then toss again. Reserve 4 1/2 cups for turkey, then spoon remaining stuffing into a 9-inch square baking dish. Bake until top is golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 388 g, Fat 14 g, Fiber 3 g, Protein 14 g, SaturatedFat 4 g