Directions:
- Preheat oven to 325° F. and butter a 4-quart baking dish.
- Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans 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 moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
- In a large bowl toss together 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.72 Kcal (547 kJ) | ||
| Calories from fat | 100.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.12g | 17% | |
|---|---|---|---|
| Cholesterol | 1.65mg | 1% | |
| Sodium | 178.91mg | 7% | |
| Potassium | 233.98mg | 5% | |
| Total Carbs | 2.76g | 1% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 4.84g | 10% | |
| Vitamin C | 2mg | 3% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 159.06 Kcal (666 kJ) | ||
| Calories from fat | 121.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.53g | 17% | |
|---|---|---|---|
| Cholesterol | 2.01mg | 1% | |
| Sodium | 217.7mg | 7% | |
| Potassium | 284.7mg | 5% | |
| Total Carbs | 3.35g | 1% | |
| Sugars | 1.92g | 6% | |
| Dietary Fiber | 1.04g | 3% | |
| Protein | 5.89g | 10% | |
| Vitamin C | 2.5mg | 3% | |
| Calcium | 18.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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