Stuffing with Cornbread

Stuffing with Cornbread

4.8(105)

Cook Time
-
Total Time
-
Yield
10 servings

Ingredients

  • 8 tablespoons unsalted butter, 1 stick
  • 1 ½ lb thick-cut bacon (680 g), chopped
  • 6 stalks celery, chopped
  • 2 large yellow onions, diced
  • 4 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaf
  • 2 tablespoons fresh rosemary, chopped
  • 2 loaves day-old cornbread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
  • 3 large eggs
  • 3 cups turkey stock (720 mL)
  • ¼ cup fresh parsley (10 g), chopped, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Nutrition Info

  • Calories 473
  • Fat 31g
  • Carbs 28g
  • Fiber 1g
  • Sugar 9g
  • Protein 23g

How to Make It

1. Step
Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
2. Step
Melt the butter in a large skillet over medium heat. Add the bacon and cook until the fat has rendered, about 3 minutes.
3. Step
Add the celery, onion, and garlic. Cook until softened and golden, about 5 minutes.
4. Step
Add the thyme and rosemary. Cook until fragrant, about 2 minutes.
5. Step
In a medium bowl, beat together the eggs, turkey stock, half of the parsley, the salt, and pepper.
6. Step
In a large bowl, combine the bread and cooked bacon mixture.
7. Step
Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
8. Step
Transfer the stuffing to the prepared baking dish and cover with foil.
9. Step
Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
10. Step
Top with the remaining parsley.
11. Step
Enjoy!

Tags

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