Categories: Stuffing-dressing

Ingredients

• 1 1/2 lbs. purchased cornbread, cut into
• 1-inch cubes
• 6 oz. bacon (about 7 slices),chopped
• 1 medium onion, chopped
• 1 2/3 cups chicken or turkey stock
• 2 tsp. fresh sage
• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper
• 3 large eggs, lightly beaten

Directions

1. Heat oven to 375 degrees. Spread cornbread onto a large baking sheet. Toast at 375 degrees for 15 to 17 minutes, until lightly browned.
2. Meanwhile, cook bacon in a large skillet over medium-high heat for5 to 6 minutes, until crisp. Remove to a plate with a slotted spoon.
3. Reduce heat to medium and add onion and celery to skillet. Cook, stirring, for 6 minutes. Stir in 1 1/2 cups of the stock, the sage, salt and cayenne and bring to a simmer.
4. Combine toasted cornbread and bacon in a large bowl. Carefully pour contents of skillet into bowl and gently stir to blend. Fold in eggs. Transfer to a 2-quart baking dish. Bake at 375 degrees for 25 minutes. Drizzle remaining 1/3 cup stock over dressing and bake additional 10 minutes.

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