Corn Bread Stuffing

By southbay

Corn Bread Stuffing

Ingredients

• 8 cups corn bread, cut into 1/2” pieces
• 3 cups turkey or chicken stock
• 1 cup dried cherries
• 1 Tbs. Olive oil
• 8 bacon slices, finely chopped
• 1 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped
• Salt and freshly ground pepper, to taste
• 1 jar (14.8oz) French chestnuts
• 3 Tbs. chopped fresh sage
• 3 Tbs. chopped fresh flat-leaf parsley
• 1 egg

Details

Servings 10

Preparation

Step 1

Preheat oven to 350F. Butter a 13”x9” baking dish. Arrange corn bread on a baking sheet and toast in the oven for 20 min. In a small saucepan over medium heat, warm stock. Remove pan from heat and add dried cherries. Let cool.

In a fry pan over medium heat, warm olive oil. Add bacon and saute, stirring occasionally, until golden and crisp, 5-7 min. Transfer bacon to a paper towel-lined plate. Add onion, celery and carrot to the pan and sauté until soft and translucent, about 5 min. Season with salt and pepper. In a large bowl, combine corn bread, bacon, onion mixture, chestnuts, sage and parsley.

Whisk egg into stock mixture and add to corn bread mixture. Season with salt and pepper and stir gently to mix. Transfer dressing to prepared baking dish. Bake until browned and crispy, about 1 hour. Serves 10-12.