Timing is integral to making stuffing. Make this a day or two ahead of time, then pop it in the oven when the turkey comes out. It will cook in the amount of time it takes the turkey to rest and then be carved.
Skill Level:Moderate
Ingredients
INGREDIENTS
black pepper
carrots
Celery
Corn Muffin Mix
eggs
Fresh Sage
Hickory-smoked Bacon
lower sodium chicken broth
Madeira
milk
onion
Salt
Directions
DIRECTIONS
Preheat the oven to 400°F. Coat a 9 x 13-inch baking dish with cooking spray.
Combine the eggs and milk
Cook the bacon in a large skillet. Transfer the meat to a plate lined with paper towel and let cool before crumbling.
Add the onions to the skillet
Transfer to a 9 x 13 baking dish coated with cooking spray. May be kept, tightly wrapped, in the refrigerator for up to two days.
Just before serving, pour the broth evenly over the stuffing. Bake in a 325°F-350°F oven for 15-20 minutes, until the broth is absorbed and the stuffing heated through.
