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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 10 |
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Ingredients:
1 cube(s) butter, unsalted |
2 cup(s) chicken broth, low sodium, no msg |
2 cup(s) chopped fresh onion |
2 qts cornbread, prepared 2- 3 days ahead. |
4 cup(s) fresh celery |
1/2 teaspoon(s) fresh ground pepper |
1 teaspoon(s) parsley, chopped |
4 raw eggs |
1 teaspoon(s) sage |
3/4 pound(s) turkey bacon (or pork, if preferred) |
Directions:
1. Dry cornbread after baking by breaking into approximately 4" x 4" chunks (cover pan or bowl with a dishtowel and leave on the counter to dry, turning pieces and crumbling into smaller chunks the next day).
2. To prepare: crumble cornbread into 1/2" to 1" pieces.
3. Slice bacon slices into 1/2" wide slices; saute in butter until tender. Drain on paper towels. Add more butter in saute pan, if needed; add sliced celery and chopped onion, cook until tender. Add vegetables and bacon to crumbled cornbread. Mix well. Beat eggs & blend well into cornbread mixture. Add chicken broth gradually and toss mixture until moistened. Add more broth, if needed.
4. Coat 9" x 13 1/2" shallow casserole dish with nonstick spray; add dressing, cover lightly with foil and bake on middle rack 45 minutes at 350 degrees or until heated through (165 degrees on poultry/meat thermometer). Remove the foil covering and bake only until surface of the dressing is lightly browned.
5. Freeze leftovers in vacuum sealed serving size portions.
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