Jerrie's Cornbread Stuffing with Herb Butter

By á-32

Make dressing the day before refrigerate and bake the day of

Ingredients

• 1/4 cup Herb Butter, recipe follows
• 6 slices of bacon
• 2 yellow onions, finely diced
• 5 celery stalks, finely diced
• 3 cups cubed cornbread (store-bought or homemade)
• 3 cups of french Bread
• 3-4 cup low-sodium chicken broth
• 1/2 cup whole milk
• 1 large egg, lightly beaten
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• For the Butter
• 1 cup (2 sticks) unsalted butter, softened
• 3 tablespoons minced fresh sage
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 1/2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper

Details

Servings 8
Preparation time 15mins
Cooking time 70mins
Adapted from foodnetwork.com

Preparation

Step 1

For the Herb butter add the butter, sage, parsley, thyme and rosemary, salt and pepper in a small bowl, mix to combine.

Add Bacon to skillet and sauce over medium heat until cooked and almost crisp. Remove from pan and set aside. wipe skillet

Melt the herb butter in a medium skillet over medium heat. Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool.

Preheat the oven to 375 degrees F.

In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper. Mix well to combine. Refrigerate until ready to bake.

Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 35 to 40 minutes.