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Ingredientes
- Buttermilk Corn Bread, very coarsely crumbled
- 8 x Bacon slices, coarsely minced
- 6 Tbsp. Butter, ( stick)
- 1 1/2 c. Finely minced onion
- 1 1/2 c. Finely minced celery
- 1 c. Minced green bell pepper
- 3 Tbsp. Minced fresh sage Spiced Pecans
- 4 lrg Large eggs, beaten to blend
- 1 c. Canned low-salt chicken broth, (about)
Direcciones
- Preheat oven to 350F. Arrange crumbled corn bread on rimmed baking sheet. Bake corn bread till lightly toasted, stirring occasionally, about 15 min. Transfer to large bowl.
- Cook bacon in heavy large skillet over medium heat till crisp, about 10 min. Using slotted spoon, transfer bacon to paper towels to drain. Add in butter to drippings in skillet and heat over medium heat.
- Add in onion, celery, bell pepper and sage. Saute/fry till vegetables are tender, about 15 min. Cold slightly. (Bread, bacon and vegetable mix can be prepared 1 day ahead. Cover separately. Store bread at room temperature; chill bacon and vegetables.)
- Add in bacon, vegetable mix and Spiced Pecans to corn bread. Season with salt and pepper. Mix Large eggs into stuffing.
- To bake stuffing in Turkey: Loosely fill main turkey cavity with stuffing. Add in sufficient broth to remaining stuffing to moisten lightly
- (about 1/4 to 1/2 c., depending on amount of remaining stuffing).
- Generously butter glass or possibly ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down.
- Bake stuffing in dish alongside turkey till heated through, about 30 min. Uncover stuffing. Bake till top is just crisp and golden brown, about 15 min.
- To bake all of stuffing in baking dish:Preheat oven to 350F. Generously butter 13x9x2-inch square glass or possibly ceramic baking dish. Add in sufficient broth to stuffing to moisten (about 3/4 c. to 1 1/2 c..) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake till heated through, about 30 min. Uncover and bake till top is crisp and golden brown, about 20 min longer.
- Makes 12 servings.
