Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Stuffing with Cornbread

by Pierce Abernathy featured in 4 Ways to Up your Stuffing Game

Inspired by epicurious.com

Ingredients

for 10 servings

  • 8 tablespoons
    unsalted butter, 1 stick
  • 1 ½ lb
    thick-cut bacon, chopped (680 g)
  • 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, chopped, divided (10 g)
  • 1 teaspoon
    salt
  • ½ teaspoon
    black pepper
    Calories 470
    Fat 32g
    Carbs 23g
    Fiber 1g
    Sugar 7g
    Protein 20g

Estimated values based on one serving size.

Advertisement

Preparation

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

Advertisement

Advertisement

Advertisement

More like this