Herb and Bacon Corn-Bread Stuffing

1. 1

   Preheat oven to 325 F. and butter a 4-quart baking dish.

2. 2

   Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes.

3. 3

   Remove corn bread from oven and leave oven at 325 F. Coarsely chop separately celery, onions, and bacon.

4. 4

   In a large, deep skillet saute bacon over moderately high heat, stirring, until browned, about 10 minutes.

5. 5

   Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes.

6. 6

   Add herbs and salt and pepper to taste and cook, stirring, 1 minute.

7. 7

   In a large bowl toss together corn bread and bacon mixture and transfer to baking dish.

8. 8

   Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.

9. 9

   Drizzle stock or broth over stuffing and bake, covered, 1 hour.

10. 10

    Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

No additional tips available.