This recipe has all the traditional stuffing ingredients — bread, onion, celery, garlic, parsley, an egg, some stock, and salt and pepper — but gets a boost from some other ingredients, including bacon (yay!), cornbread (http://www.marthastewart.com/859136/classic-cornbread), and fresh sage. You can call it stuffing if you cook it inside the turkey and dressing if you bake it separately, but no matter how you serve it, there’s really only one word that describes this dish: Delicious!
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1 pan cornbread (8-inch square), cut into 1/2-inch cubes
8 slices white sandwich bread, cut into 1/2-inch cubes
4 slices bacon, cut into 1-inch pieces
1 small yellow onion, diced small
2 stalks celery, diced medium
2 cloves garlic, minced
1 tablespoon finely chopped fresh sage leaves
2 large eggs, lightly beaten
2 3/4 cups chicken broth
1/2 cup chopped fresh parsley
Coarse salt and pepper
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Per serv: 338 cal; 14 g fat (4 g sat fat); 14 g protein; 52 g carb; 3 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Bacon-Cornbread Stuffing | Everyday Food with Sarah Carey