Buttermilk Corn Bread; very
-coarsely
; crumbled
8 Bacon slices; coarsely
-chopped
6 tb Butter; (? stick)
1 1/2 c Finely chopped onion
1 1/2 c Finely chopped celery
1 c Chopped green bell pepper
3 tb Chopped fresh sage Spiced
-Pecans
4 lg Eggs; beaten to blend
1 c Canned low-salt chicken
-broth; (about)
Preheat oven to 350F. Arrange crumbled corn bread on rimmed baking
sheet. Bake corn bread until lightly toasted, stirring occasionally,
about 15 minutes. Transfer to large bowl.
Cook bacon in heavy large skillet over medium heat until crisp, about
10 minutes. Using slotted spoon, transfer bacon to paper towels to
drain. Add butter to drippings in skillet and melt over medium heat.
Add onion, celery, bell pepper and sage. Saute until vegetables are
tender, about 15 minutes. Cool slightly. (Bread, bacon and vegetable
mixture can be prepared 1 day ahead. Cover separately. Store bread at
room temperature; refrigerate bacon and vegetables.)
Add bacon, vegetable mixture and Spiced Pecans to corn bread. Season
with salt and pepper. Mix eggs into stuffing.
To bake stuffing in Turkey: Loosely fill main turkey cavity with
stuffing. Add enough broth to remaining stuffing to moisten lightly
(about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
Generously butter glass or ceramic baking dish. Spoon remaining
stuffing into dish. Cover with buttered foil, buttered side down.
Bake stuffing in dish alongside turkey until heated through, about 30
minutes. Uncover stuffing. Bake until top is just crisp and golden,
about 15 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350F. Generously butter 13x9x2-inch square glass or
ceramic baking dish. Add enough broth to stuffing to moisten (about
3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover
with buttered foil, buttered side down; bake until heated through,
about 30 minutes. Uncover and bake until top is crisp and golden,
about 20 minutes longer.
Makes 12 servings.
Yields
1 servings