BACON PARMESAN CORNBREAD STUFFING

Bacon Parmesan Cornbread Stuffing image

Provided by @MakeItYours

Number Of Ingredients 16

Previous Next

2 recipe Savory Parmesan Cornbread
6 oz thick-cut bacon (reserve fat)
1 yellow onion (diced)
4 celery ribs (diced)
6 garlic cloves (minced)
1/2 c grated parmesan cheese
1/4 c fresh parsley (chopped + more to garnish)
2-4 fresh sage leaves (ribboned)
3-4 c chicken stock
10 tbsp salted butter (melted)
2 tbsp olive oil
2 tbsp bacon fat
2 tsp poultry seasoning
1 tsp fennel seeds
1 tsp kosher salt
1/4 tsp black pepper

Steps:

Preheat the oven to 375 degrees. Fry the bacon strips to crispy. Drain the fat, reserving 2 tablespoons. Chop the bacon and set it aside. To a large bowl, add the cornbread cubes. Toss with half of the bacon, chopped parsley, sage ribbons, and melted butter.
Add the bacon fat to a skillet fry with olive oil over medium flame. Place the onion, celery, and garlic in the oil and season the vegetables with the poultry powder, fennel seeds, salt, and pepper. Sauté until the veggies are fragrant and translucent; about 2-3 minutes. Scrape the cooked veggies into the bowl and toss.
Gently transfer the mixture to a baking dish and pour the chicken stock over it. Top with the parmesan and remaining bacon. Cover with aluminum foil and bake for 50 minutes. Remove the foil and add another 10-15 minutes to firm and brown the top.