With or Without “the Bird”

Turkey Bacon
Cornbread Stuffing

2 loaves corn bread
6 large celery ribs
2 medium onions
12 oz package of Godshall’s Turkey 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 chicken brzth
1/4 cup melted butter

Preheat oven to 325° F. and spray with nonstick cooking oil, a 4-quart baking dish.
Cut corn bread into 1/2-inch cubes and lightly toast on cookie trays 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 medium-high heat, about 10 minutes. Add celery and onions and cook until softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
In a large metal bowl, blend 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.