Cornbread Bacon Stuffing

1 stick of butter

6 slices thick cut bacon (about 8 ounces) chopped

4 onions sliced thinly

4 stalks celery chopped

1 Tablespoon fresh thyme, or 1 teaspoon dried

Salt and pepper to taste

3 1/2c. Beef broth

1/4 chopped parsley or 2 tablespoons dried

2large eggs

8 cups 1 inch stale cornbread cubes

8 c dried bread cubes

preheat oven to 375 degrees and butter a 9×13 pan.  Melt 6 Tablespoons butter in skillet, add bacon until crispy. Add the onions and cook to caramelize, add celery, thyme, salt and pepper to taste and cook until celery is cooked. Add the chicken broth and simmer for a few minutes. Whisk .the eggs, parsley in a large bowl, add the bread and veggie/broth mixtures together. Stir to combine, transfer to greased baking dish. Cut the remaining 2Tbls of butter into small cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 minutes more.

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