It’s that time of the year in the U.S. where we celebrate Thanksgiving. There are many things I’m thankful for this Thanksgiving; my amazing wife Janet, our adorable dog Mugsy, my family, great friends – old and new, my health, science/math/reason, everyone who has supported Movember this month, all the brave men and women in uniform, increasing equality, and many more things too numerous to list here.
I’m also thankful for bacon. Since I know many of you are also thankful for bacon, and it is the season of giving, here’s a recipe for Cornbread-Bacon stuffing.
I hope you all spend your Thanksgiving with family, friends, and perhaps some bacon.
Bacon – Cornbread Stuffing (courtesy of Everyday Food, November 2012)
- Prep Time 25 minutes
- Total Time 1 hour
- Yield Serves 8
- 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
- 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 (*authors note: be sure the bacon is really crisp before adding veggies), 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.
You can check out the video and full recipe on Martha Stewart’s website.