Turkey Bacon

Cornbread Stuffing

With or Without “the Bird”

Ingredients:

• 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 Broth
• 1/4 Cup Melted Butter

Instructions:

• 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.
• ENJOY!