Ingredients:
3 cups coarsely crumbled cornbread
6 slices stale bread, torn in small bits, please use a good quality bread
6 slices cooked bacon, crumbled
2 tablespoons bacon drippings
1 cup diced celery
1 1/2 cups diced onions
2 beaten eggs
1 tablespoon dried parsley
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2-2 cups chicken broth
Directions:
Preheat oven to 350.
Saute the onions and celery in the bacon drippings, until soft but not browned.
Let cool slightly.
Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well.
Add the cooked celery and onions and toss to mix well.
Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed.
(Everytime is going to be different.) This is a personal taste decision.
I like my dressing moist so I add broth until I have a very wet mixture.
Any type pan will work for baking.
I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan.
Bake for 30 min, uncovered, or until golden on top.
This is enough to stuff an 8 to 10 lb turkey, if you so desired.
**NOTE**I have made this several times for vegetarian dinners, omitting the bacon, drippings and chicken broth and substituting with either butter, or olive oil and vegetable broth with great success.
ALSO–If you save leftover pieces of cornbread/bread heels in a ziploc bag in your freezer, you will have half the work already done when your ready to make this.
(Just a tip my grandma told me that works.).
Servings: 6-8
Time preparation: 20 min.
Time total: 50 min.