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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This comes from a cookbook called Pennsylvania Dutch Cookbook by Betty Groff. Ingredients:
6 slices bacon |
1/2 cup chopped onion |
1 cup chopped celery |
2 tablespoons chopped fresh parsley |
1 1/2 cups chicken broth |
3 cups cornbread, cut into cubes |
Directions:
1. Fry the bacon in a large, heavy skillet until crisp. Remove bacon, drain on paper towels, and crumble. Drain all but 2 tablespoons of the bacon grease.
2. Saute the onion, celery and parsley in the fat over medium heat until the onion is clear, about 5 minutes. Add the broth, cornbread cubes, and crumbled bacon, mix throughly.
3. Pour into a buttered baking pan and bake in a preheated 350 F oven for 35 minutes or until it pulls away from the sides of the baking pan.
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