Here is one more holiday recipe that I’m just now adding: Corn Bread Stuffing. I know the holiday season is over, but if you are like my husband who thinks you can eat turkey and dressing any time of the year, then you might want to try this now!
This Corn Bread Stuffing recipe comes from the “Better Homes and Gardens New Cook Book, 1976”. My mom has made this stuffing every Thanksgiving since I’ve been alive. My husband fell in love with the recipe and requested that she make it for Christmas this year! The recipe is pretty easy to make, and is moist, flavorful, and will be your “go-to” recipe for dressing. Enjoy!
Combine bacon, reserved drippings, vegetable mixture, coarse corn bread crumbs, toasted bread cubes, sage, and broth; toss well.
Bake covered in a 1 1/2 qt baking dish at 350 degrees F for 30 minutes.
Serve with turkey or ham for your Thanksgiving or Christmas dinner. Or, for those who really love this (my husband), serve it all-year round!
Corn Bread Stuffing
1/2 lb bacon (8-10 slices)
1/4 cup bacon drippings
1 cup chopped celery
1/4 cup chopped onion
1/2 cup water
3 cups coarse corn bread crumbs, (Perfect Corn Bread is a great recipe to use)
6 slices toasted bread, cubed
1/2 tsp rubbed sage
1 cup chicken or turkey broth
1. In skillet, cook bacon till crisp; drain, reserving 1/4 cup drippings. Crumble bacon; set aside.
2. To skillet, add celery, onion, and water. Cover; cook till barely tender, about 7 minutes.
3. Combine bacon, reserved drippings, vegetable mixture, coarse corn bread crumbs, toasted bread cubes, sage, and broth; toss well.
4. Bake covered in a 1 1/2-quart casserole dish at 350 degrees F for 30 minutes.
Yield: 8 servings, or enough stuffing for an 8-pound turkey.
Better Homes and Gardens New Cook Book, 1976