Corn Bread and Bacon Stuffing
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 324. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 slices bacon, chopped
- 1 cup chopped celery
- 1 cup chopped onion
- 2 beaten eggs
- 2 tablespoons snipped parsley
- 1 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 3 cups coarsely crumbled Corn Bread (see recipe, page 59)
- 3 cups dry bread cubes
- 1/2 to 3/4 cup chicken broth
Instructions
- In a skillet cook chopped bacon, celery, and onion over medium heat till bacon is crisp and vegetables are tender. Do not drain.
- Meanwhile, in a bowl combine eggs, parsley, poultry seasoning, and pepper. Add Corn Bread and bread cubes; toss lightly till mixed. Add chicken broth mixture. Drizzle with enough of the broth to moisten, tossing lightly till mixed. Use to stuff one 8- to 10-pound turkey or domestic goose.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Cornbread stuffing by Tiny Prudhomme Broussard LA.jpg" by Southern Foodways Alliance; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Cornbread_stuffing_by_Tiny_Prudhomme_Broussard_LA.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.