Corn bread stuffing

Yield: 12 Servings

Measure Ingredient
\N \N Home-style Corn Bread *
8 slices Bacon
5 tablespoons Butter
3 cups Onions; chopped
2 cups Celery; chopped
1 cup Shallots; chopped
4 teaspoons Dried Sage
1 tablespoon Dried Thyme
1½ cup Pecans; toasted and coarsely chopped
2 cups Chicken or Turkey Broth
3 \N Whole Eggs; slightly beaten

The Cook & Kitchen Staff have offered you four different Thanksgiving Day Dinner menus during November, and we've nearly finished serving up our final recipe collection, featuring a "Thanksgiving Day Dinner on the Farm" theme.

You will need to prepare and bake a batch of Home-style Corn Bread and allow it to cool before you begin preparing today's recipe. If you did not save the Corn Bread recipe, you can find it at our Archives (Just go to – then click on "Archive," and then click on "November 20. . .Home-Style Corn Bread.") * See Nov. 20th Recipe-a-Day Feature: Pre-heat oven to 325-F degrees. Cut corn bread into ¾-inch cubes. Place corn bread cubes on a baking sheet and toast until dry but not hard, about 15 minutes. Cool. Transfer to large bowl.

Lightly butter 9-inch by 13-inch ovenproof baking dish and reserve, if preparing immediately. (If preparing a day in advance of your meal, hold this step until you're finishing the stuffing on the day it's to be prepared and served.)

Cook bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using tongs, transfer bacon to paper towels to remove excess fat. Reserve ¼ cup bacon drippings in skillet. Cool bacon and crumble.

Meanwhile, toast the pecans in the same 325-F degree oven for about 8 to 10 minutes. Turn once while toasting. Let cool, then chop the pecans.

Add butter to bacon drippings in skillet and melt over medium-high heat.

Add onions, celery, and shallots and sauté just until pale golden brown, about 10 minutes. Stir in sage and thyme. Pour mixture over corn bread cubes in bowl. Mix in pecans and crumbled bacon. (This portion of your preparation may be completed a day in advance of your meal. Cover, and refrigerate.)

Stir chicken or turkey broth into the stuffing. Season to taste with salt and pepper. Mix in eggs. Transfer to prepared dish. Bake stuffing in covered dish alongside turkey for 1 hour. Uncover stuffing and bake until top begins to crisp, about 10 minutes longer. Place stuffing in a serving dish and serve warm.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 25, 1998, converted by MM_Buster v2.0l.

Similar recipes