| Ingredients | |
| |
| This recipe calls for Pepperidge Farm cornbread mix but it can be hard to | |
| find in some places. Mrs. Cubbisons cornbread stuffing is a good | |
| substitute. | |
| Cooking instructions | |
| <ul> | |
| <li>Cut the bacon into to 12.5 mm (0.5 inch) pieces.</li><p><p> | |
| <li>In a large cast iron skillet, over medium low heat fry the | |
| bacon pieces to your liking but no too crisp.</li><p><p> | |
| <li>While the bacon is cooking, dice the onion into small pieces | |
| also cut the celery into small pieces.</li><p><p> | |
| <li>Once the bacon is cooked, remove, with a slotted spoon, the | |
| bacon bits to a paper towel covered plate. Keep the bacon grease in | |
| the pan.</li><p><p> | |
| <li>Cook the onion and celery in the bacon grease in the skillet | |
| until the onion is translucent.</li><p><p> | |
| <li>With a slotted spoon remove the onion and celery mix from the | |
| skillet into a heat proof bowel.</li><p><p> | |
| <li>Pour the bacon grease into a heat proof measuring cup. Allow | |
| the liquid to settle so that the small pieces settle to the bottom | |
| of the measuring cup. </li><p><p> | |
| <li>In a very large mixing bowl combing the cornbread mix, bacon, | |
| onion, and celery. Mix well.</li><p><p> | |
| <li>Add one lightly beaten egg and mix well.</li><p><p> | |
| <li>The stuffing needs to moist enough that when lightly squeezed | |
| into a ball in your hand it stays together but not so moist that | |
| liquid runs out. To do this slowly add the bacon grease and mix | |
| well after a small amount has been added. After each liquid add and | |
| mix do the ball test. If you run out of bacon grease use chicken | |
| stock.</li><p><p> | |
| <li>After the stuffing is moist enough to pass the ball test, add | |
| small amount of salt, pepper, and poultry seasoning then mix well | |
| and taste. The amounts given in the ingredients is a base guideline | |
| and should be adjusted to taste.</li><p><p> | |
| <li>Put stuffing mix into a greased 22 x 33 cm (9 X 13 inch) pyrex | |
| backing dish. Cover with aluminum foil and bake in a 176.0 Celsius | |
| (350.0 Fahrenheit) oven for 40 minutes until the stuffing reaches | |
| 74 Celsius (165 Fahrenheit) internal.</li><p><p> | |
| <li>Remove from oven and serve.</li><p><p> | |
| <li>Stuffing can be reheated by pouring a little chicken stock into | |
| the pan and heating covered in a 176.0 Celsius (350.0 Fahrenheit) | |
| oven for 15 to 20 minutes until the stuffing reaches 74 Celsius | |
| (165 Fahrebheit) internal.</li><p><p> |
