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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I'm originally from Oregon and was raised on herb stuffing, but my Southern husband would eat only his mother's corn bread stuffing. So I created this recipe as a compromise and have received many compliments on it. Ingredients:
9 bacon strips, diced |
1 cup chopped celery |
1/4 cup chopped onion |
6 slices bread, toasted and cubed |
3 cups coarse corn bread crumbs |
1/3 cup minced fresh parsley |
1-1/2 teaspoons rubbed sage |
1 teaspoon dried thyme |
1 teaspoon dried rosemary, crushed |
1-1/2 cups chicken broth |
Directions:
1. In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute celery and onion in drippings until tender.
2. In a large bowl, toss bread, parsley, sage, thyme and rosemary. Add celery, onion, broth and bacon; mix gently.
3. Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
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