Mom’s Cornbread Stuffing

Mom’s Cornbread Stuffing Enough to stuff a 20+ lb. Turkey

Tip: Prepare this a day or two before. Stuff the turkey just before it goes into the oven, as directed in Turkey Talk. There will be leftover stuffing. Transfer the remainders to an ovenproof glass or ceramic dish large enough to accommodate. Dot the top with some butter, cover with plastic wrap and refrigerate until the day of. To cook: Bring the stuffing back to room temperature by placing on the counter top about two hours before you plan to serve dinner. Preheat the oven to 350 degrees. Remove the plastic wrap from the dish and replace it with a piece of tin foil. If you prefer a crispier result, skip the foil. Bake for 30 minutes until hot in the center. Ingredients: 1 bag (16 oz.) Pepperidge Farms cornbread crumbs – $1.50 1 bag (16 oz) Pepperidge Farms herb stuffing crumbs – $1.50 1 lb. bacon; thick cut – $1.99 (it was on sale!) 4 cups chopped celery – $1.50 3 cups chopped onion – $1.17 1 Teaspoon each: Savory, Sage, and Thyme – stock 1 stick sweet butter – stock Chicken broth (13.5 oz) – stock 4 eggs, lightly beaten – stock 1 ½ Teaspoons salt, or to taste. Add the salt last, after tasting the dressing. Grand Total Assuming Well-Stocked Pantry: $7.66 Total Per 20 Servings: $0.38 Directions: 1. Using your largest skillet, fry the bacon until crisp. Reserve the drippings and drain the bacon on paper towels. Crumble the bacon and then set aside. 2. Melt the stick of butter in the pour the breadcrumbs into a very large mixing bowl. Add the seasonings and crumbled bacon. 4. When the onions and celery are cooked, add to the stuffing and mix thoroughly. 5. Pour in the chicken broth, lightly beaten eggs, again, combining well. Carefully add the salt, adjusting the seasonings if necessary.