Cornbread Stuffing

	Ingredients
	One package of Pepperidge Farm Cornbread mix 450 grams (1 pound) of bacon One large onion Two stalks of celery One large egg Two packages of chicken stock (230 ml / 8 oz. each) 14 grams (1 tablespoon) Kosher salt 14 grams (1 tablespoon) fresh ground black pepper 5 grams (1 teaspoon) poultry seasoning
	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>

 

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