Cornbread Stuffing With Bacon Recipes

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onions and cook, stirring occasionally, until very soft and caramelized, about 20 minutes. Add the celery, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the celery is tender, about 5 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
• Whisk the eggs, parsley and scallions in a large bowl. Add the cornbread and potato bread cubes, the pecans and the vegetable mixture; stir to combine. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.

Steps:

• Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
• Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
• Bake 25 to 30 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 350°F.
• Cut stalks and fronds from top of fennel bulb; reserve a few fronds for garnish. Discard stalks and remaining fronds. Trim root end of fennel; remove and discard any tough or discolored outer layers. Cut fennel bulb lengthwise in half; remove and discard fibrous core. Coarsely chop fennel.
• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions and fennel to reserved drippings in skillet; cook 12 to 14 min. or until tender and golden brown, stirring frequently.
• Add boiling water to stuffing mix in large bowl; stir just until moistened. Add onion mixture, corn and bacon; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 30 min. or until heated through, uncovering after 15 min.
• Garnish with reserved fennel fronds before serving.

Steps:

• Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
• In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
• Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
• Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.

Steps:

• For the cornbread: In a large bowl, add the cornbread and toss with the Cheddar Jack, mozzarella, parsley and scallions. Season with salt and pepper.
• For the dressing: In a large pan, add the bacon and cook until crisp. Remove, leaving the fat behind, and chop. Add the chopped bacon to the bowl of cornbread. Add the sage, celery, onions and garlic to the pan and saute until everything is tender, 8 to 10 minutes. Add everything, including the fat from the pan, to the cornbread and toss.
• For the liquid: In a separate large bowl or liquid measuring cup, whisk together the melted butter, buttermilk, stock and Worcestershire sauce. Season with a pinch of salt and a few grinds of pepper. Slowly mix into the cornbread until the mixture is moist enough to spread but not wet enough to drip--you may not use all the liquid. Taste and season again with salt and pepper if needed.
• Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
• Add the dressing to the prepared baking dish, gently pressing down to even the top. Cover with aluminum foil and bake for 45 minutes. Uncover, raise the oven temperature to 400 degrees F, and bake until the top is golden brown, 10 to 15 minutes more. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
• Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
• Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
• Reduce oven heat to 350 degrees F (175 degrees C).
• Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
• Bake in preheated oven until heated through, about 30 minutes.

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
• Melt the butter in a large skillet over medium heat. Add the bacon and cook until the fat has rendered, about 3 minutes.
• Add the celery, onion, and garlic. Cook until softened and golden, about 5 minutes.
• Add the thyme and rosemary. Cook until fragrant, about 2 minutes.
• In a medium bowl, beat together the eggs, turkey stock, half of the parsley, the salt, and pepper.
• In a large bowl, combine the bread and cooked bacon mixture.
• Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
• Transfer the stuffing to the prepared baking dish and cover with foil.
• Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
• Top with the remaining parsley.
• Enjoy!

Steps:

• 1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
• 2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
• 3. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil.
• 4. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more.
• 5. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again.
• 6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
• 7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
• 8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
• Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
• Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in corn bread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 6 minutes, stirring occasionally, until browned but not crisp. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Stir in cranberries. Add water; heat to boiling. Remove skillet from heat.
• Stir in stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.
• Cover with foil; bake about 30 minutes or until thoroughly heated.

Steps:

• Preheat oven to 350.
• Saute the onions and celery in the bacon drippings, until soft but not browned.
• Let cool slightly.
• Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well.
• Add the cooked celery and onions and toss to mix well.
• Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed.
• (Everytime is going to be different.) This is a personal taste decision.
• I like my dressing moist so I add broth until I have a very wet mixture.
• Any type pan will work for baking.
• I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan.
• Bake for 30 min, uncovered, or until golden on top.
• This is enough to stuff an 8 to 10 lb turkey, if you so desired.
• **NOTE**I have made this several times for vegetarian dinners, omitting the bacon, drippings and chicken broth and substituting with either butter, or olive oil and vegetable broth with great success.
• ALSO--If you save leftover pieces of cornbread/bread heels in a ziploc bag in your freezer, you will have half the work already done when your ready to make this.
• (Just a tip my grandma told me that works.).