Bacon-Cornbread Stuffing
- 1 pan cornbread (8-inch square), cut into 1/2-inch cubes
- 8 slices white sandwich bread, cut into 1/2-inch cubes
- 4 slices bacon, cut into 1-inch pieces
- 1 small yellow onion, diced small
- 2 stalks celery, diced medium
- 2 cloves garlic, minced
- 1 tablespoon finely chopped fresh sage leaves
- 2 large eggs, lightly beaten
- 2 3/4 cups chicken broth
- 1/2 cup chopped fresh parsley
- Coarse salt and pepper
- Produce
- Celery, medium (2 stalks)
- Garlic (2 cloves)
- Parsley, fresh (1/2 cup)
- Sage, fresh leaves (1 tablespoon)
- Yellow onion, small (1)
- Meat
- Bacon (4 slices)
- Canned Goods
- Chicken broth (2 3/4 cups)
- Cooking & Baking
- Salt and pepper, Coarse (1)
- Bread & Baked Goods
- Pan cornbread (1)
- White sandwich bread (8 slices)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
55.6Rating
1-100
1-100
5Tweets
43Facebook
Shares
Shares
0StumbleUpon
Views
Views
1,399PinterestPins
Recipe Stats
Published November 13, 2012 (3 months ago).
32 people saved this recipe.
