Difficulty – Easy
Feeds – 6 – 8
1 – 14 oz bag of Cornbread Dressing (I like Pepperidge Farms)
4 slices thick-cut bacon
6 tbsps butter
1 cup diced onion
½ cup diced celery
1 tsp poultry seasoning
1 tsp kosher salt
½ tsp black pepper
2 ½ cups turkey stock or chicken broth*
*I typically make Turkey Stock on Tuesday of Thanksgiving week but any low sodium chicken broth works well here
Prepare the Bacon
Preheat your oven to 375 degrees. Place bacon on a foil lined baking tray. Bake for 15-18 minutes, until golden brown. Remove the cooked bacon from the pan and drain on paper towels, then chop into bite-sized pieces.
In a medium skillet, melt the butter. Sauté the onion and celery until tender, 6-8 minutes. In a large bowl, combine dressing, and seasonings. Stir in the bacon, onion, celery, and butter. Add broth. Stir until the vegetables and bacon are well distributed and the stuffing is moistened.
Place in a 9” round baking dish. You can refrigerate the dressing at this point for baking later.
Preheat oven to 350 degrees. Bake uncovered for 35-40 minutes, until the dressing is heated through and slightly crispy on the top.