Corn Bread, Bacon And Dried Cherry Stuffing
This recipe adds bacon and tart dried cherries as a change from traditional bread stuffing or the more common corn bread stuffings with sausage. It's delicious served with pork ~ try it with a Crown Roast complemented with Brandied Cherry Sauce
- 1 recipe Simple Corn Bread, cut into 1-inch cubes
- 3 slices thick-cut bacon
- 3 tablespoons butter
- 3/4 cup carrot, finely chopped
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 1 clove garlic, minced
- 3/4 cup dried cherries
- 1 to 2 cups chicken broth (low-sodium)
- 1/2 cup parsley, finely chopped
- Salt and pepper to taste
- 1 egg, lightly beaten
Preheat the oven to 400°F. Spread the corn bread cubes on a parchment-lined baking sheet and toast, turning once or twice for 5 to 7 minutes. Transfer to a large mixing bowl and set aside. Turn the oven temperature down to 350°F.
In a large skillet over medium heat, cook the bacon until crisp. Remove from the pan, crumble and set aside. Leave about 1 tablespoon of the bacon drippings in the pan, and add the butter. Add the carrot, cook for 3 minutes, add the onion and celery and continue cooking until the onion turns golden, about 3 minutes more. Add the garlic, cook for another minute or two. Stir in the dried cherries and chicken broth and heat through, about 1 minute.
Add the onion-broth mixture to the toasted corn bread cubes, tossing to mix well. Add the parsley and season to taste with salt and pepper. If the mixture seems dry, add a bit more chicken broth. Stir in the egg, toss well. Transfer to a greased 3-quart casserole. Drizzle about 1/4 cup more of the chicken broth over the top and bake for 30 to 45 minutes.
Yield: About 5 cups
Adapted from Cooking Light Magazine