• Ingredients: 28
  • Serves: 16

Herb and bacon corn-bread stuffing with loavescorn bread, large celery ribs, onions, sliced bacon, mixed dried herbs, crumbled, turkey giblet stock or chicken broth, reserved fat from roast turkey or melted butter.

Ingredients

  • 2 loavesCorn Bread
  • 6 large celery ribs
  • 1 lb. onions
  • 1 lb. sliced bacon
  • 1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tbsps. mixed dried herbs, crumbled
  • 1 cup Turkey Giblet Stock or chicken broth
  • 1/4 cup reserved fat from roast turkey or melted butter

For topping

  • 2 tbsps. unsalted butter
  • 2 cups panko* or coarse dry bread crumbs
  • 1 cup coarsely grated extra-sharp Cheddar

For cheese sauce

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F.

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  2. Step 2 In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes.

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  3. Step 3 Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.

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  4. Step 4 In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.

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  5. Step 5 Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

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