2 tablespoons butter
4 slices applewood-smoked bacon chopped
1 1/2 cups chopped celery
3/4 cup chopped onion
8 cups cubed cornbread (1 inch)
1 tablespoon dried sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
- Heat oven to 3500F. Spray 11 x 7 inch glass or ceramic baking dish with cooking spray. Melt butter in large skillet over medium heat. Cook bacon, celery and onion 12 to 15 minutes or until bacon is browned and vegetables are softened, stirring occasionally.
- Meanwhile, combine cornbread, sage, salt and pepper in large bowl; gently toss with bacon mixture. Whisk half-and-half and egg in small bowl; pour over cornbread mixture. Stir gently to combine; spoon into baking dish. (Stuffing can be made 8 hours ahead. Cover and refrigerate. Add 5 to 10 minute to baking time, if necessary.)
- Bake 30 to 40 minutes or until lightly browned and hot.
* I don’t usually have half-and-half so I use heavy cream and milk.
** If the mixture looks too dry you can add a little chicken broth or more milk