Bacon Sage Cornbread Stuffing
By Marge Perry & David Bonom- Cuisine: American
- Course: Side Dish
- Skill Level: Moderate
INGREDIENTS
- black pepper
- carrots
- Celery
- Corn Muffin Mix
- eggs
- Fresh Sage
- Hickory-smoked Bacon
- lower sodium chicken broth
- Madeira
- milk
- onion
- Salt
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.