1 batch Cornbread, cut into ½-inch cubes
8 oz Bacon, cut into ½-inch pieces
1 Tbsp Bacon Fat
¾ cup diced Onion
¾ cup diced Celery
1 Tbsp fresh minced Sage
1 tsp minced Garlic
2 cups Chicken Broth
Preheat oven to 400F. Spread cornbread cubes in an even
layer on a baking sheet and toast until crisp, about 15-20 minutes.
 |
| They want a batch of cornbread the size of an 8"-square pan. |
Heat an oven-safe/burner-safe dish with a lid over
medium heat. Add bacon and cook to render the fat, 5-7 minutes. Remove the
bacon to a paper towel-lined plate to drain and pour off all but 1Tbsp of
rendered bacon fat.
Add onions and celery to pot with reserved Tbsp of bacon fat. Saute over medium heat until soft, 3-5 minutes. Add sage and garlic and cook until fragrant, about 1 minute.
Add broth and reserved bacon and mix to combine.
 |
| Gobble gobble turkey bacon. |
Add
cornbread cubes, gently mix and remove from heat. Cover and let rest for 10
minutes.
Remove lid and transfer dish to the preheated oven.
Bake until top is browned and crisp, about 3 minutes.
 |
| Served with a lemon pepper marinated chicken breast and some of a friend's delicous turnip greens! |
My Rating: 3/5 "This is a lot of cornbread but not a lot of the other stuff. I could barely taste the sage or garlic or vegetables. Now, naturally cornbread is always a good thing so this wasn't utterly horrible, but it wasn't the sophisticated take on stuffing that I was looking forward to."
Comments
Post a Comment