Friday, November 20, 2015
Foodie Friday- Cornbread and Bacon Dressing
I love cornbread dressing/stuffing! Oddly enough, it never occurred to me to add bacon to it until I found this recipe while i was looking for new versions to try.
Cornbread and Bacon Dressing
1 (1-pound) package cornbread mix, like Marie Callender organic cornbread mix
6 slices of bacon, cut into 1/2-inch pieces
1 shallot, cut into small dice
2 celery ribs, cut into small dice
1 teaspoon poultry seasoning
2 eggs, whisked
1/2 cup vegetable or mushroom broth
Cook cornbread according to package directions. Remove from pan and allow to cool.
While cornbread cools, cook bacon in a 375°F oven until desired crispiness reached. Drain the bacon on a paper towel, and reserve bacon grease. Once bacon is cool to touch, crumble it into small pieces.
In a sauté pan, heat pan over medium-high heat, then heat 2 tablespoons bacon grease. Cook shallots until translucent, about 2 minutes. Add celery and cook until tender, about 2 minutes. Add poultry seasoning and cook until fragrant, about 1 minute. Remove from heat, and transfer to a plate to cool.
Grease a 9-inch square casserole dish with bacon grease.
Once all components are cool to room temperature, crumble cornbread into a large bowl. Add bacon and vegetables, and stir. Stir in eggs. Stir in enough vegetable broth to make mixture moist but moldable.
Transfer to casserole dish, and bake in a 375°F oven for 1 hour, or until casserole sets and top appears golden and crispy.