Herb and Bacon Cornbread Dressing
 
 
Makes 6-8 servings
Ingredients
  • 10 cups cubed cornbread (see notes)
  • ¾ pound bacon, strips cut into lardons
  • 1 medium yellow onion, diced
  • 1 cup diced celery
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon fresh thyme leaves
  • 2 cups chicken broth
  • 4 eggs, lightly beaten
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 350 degrees. Spread cornbread cubes in a single layer on a baking sheet. Bake for 20 minutes, stirring halfway through. Turn off oven and leave cornbread in oven for 30 minutes; then remove from the oven and let it cool completely. Crumble into a large bowl and set aside.
  2. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, 10-15 minutes. Remove bacon from pot and set aside on paper towels to drain.
  3. Remove all but ¼ cup of fat from pot. Add onion, celery, sage and thyme and cook, stirring occasionally, until tender, about 5 minutes. Transfer to bowl with crumbled cornbread.
  4. In the same pot, bring chicken broth to a boil; then turn off heat and let cool for 3 minutes.
  5. Add cooled chicken broth and eggs to bowl with crumbled cornbread and vegetables and stir gently to combine. Add salt, pepper and cooked bacon and stir gently to combine.
  6. Transfer mixture to a 2.5-quart baking dish, cover with foil and bake for 25 minutes. Remove foil and bake uncovered for 25 more minutes or until the top is golden brown.
Notes
One batch of my Quick and Easy Cornbread yields the perfect amount for this recipe.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/herb-bacon-cornbread-dressing/