Monday, November 1, 2010

Making Tuesday Tasty-Herb And Bacon Stuffing

It's officially November!!! I'm so excited this is one of my favorite months and it's also the month of my favorite holiday, Thanksgiving. I love the food, the friends and family, I love the cooking and baking, and I just love this time of year.

Here's a scrumptious version of stuffing that I think you can make and enjoy with the whole family!


2 loaves Corn Bread

6 large celery ribs

1 pound onions (about 2 large)

1 pound sliced bacon

1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled

1 cup Turkey Giblet Stock or chicken broth

1/4 cup reserved fat from roast turkey or melted butter
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Preheat oven to 325° F. and butter a 4-quart baking dish.
Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.

In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.

In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.

Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

*recipe and photo courtesy of*