Cornbread Dressing with Smoked Bacon
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Prep Time
25 min
Cook Time
45 min
Yield
10 Servings
Total Time
70 min
Ingredients
No-stick cooking spray
2 (6 oz.) packages Martha White Cotton Country® Buttermilk Cornbread Mix, prepared according to package directions
2 (6 oz.) packages Martha White Buttermilk Cornbread & Muffin Mix, prepared according to package
2 cups crumbled biscuits or toasted bread cubes
1/2 pound thick sliced smoked bacon, cut crosswise into 1-inch pieces
1/4 cup butter
1 cup chopped celery
1 cup chopped onions
1/4 cup chopped fresh parsley
1 1/2 teaspoons dried sage leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1 (14 1/2 oz.) can chicken broth
Instructions
Heat oven to 375º F. Spray a shallow 2 1/2 quart baking dish or pan with no-stick cooking spray. Coarsely crumble prepared cornbread. Place in large bowl. Add crumbled biscuits.
Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Drain and save drippings. Melt butter in skillet over medium-high heat. Add 1/4 cup bacon drippings. Add celery and onions cooking until tender, stirring occasionally.
Add bacon, celery and onion mixture and all remaining ingredients to cornbread and biscuits. Mix well, stirring gently so cornbread does not crumble completely. Spoon into prepared baking dish.
Bake 30 to 35 minutes or until golden brown.
