Recipe: Bourbon & Bacon Cornbread Stuffing
Ingredients:
3 large celery stalks, diced
2 large carrots, diced
1 large onion, diced
1/2 lb of bacon, chopped
1 package Pepperidge Farm Cornbread Stuffing
1/4 cup of Bourbon
2 cups chicken broth
1 tbsp of butter
Salt
Black Pepper
Directions:
Preheat large saucepan to medium high. I highly recommend chopping all vegetables in advance and setting aside.
Add chopped bacon to saucepan and render until it just starts to turn brown. Add butter; when melted add vegetables, salt and pepper, and cook until soft (about ten minutes).*
Add bourbon to pan and reduce for five minutes.
Remove saucepan from heat, add broth and cornbread stuffing per package directions and mix until all liquid is absorbed. Transfer stuffing to a greased, 9x13 pyrex dish. At this point it can be put in the refrigerator, covered with foil, until an hour before dinner.
When ready to eat, preheat oven to 400 degrees. Bake stuffing uncovered for 15-30 minutes until desired crispness (might need up to an hour if transferring directly from refrigerator). **
*This assumes you want your bacon chewy and not crisp. If you want crisp bacon, cook all the way through, remove from pan with slotted spoon and set aside on a paper towel-lined plate. Keep all the bacon fat in the pan though to cook the vegetables. Once vegetables have been cooked and are ready to be added to stuffing, mix bacon back in.
**Delicious? Yes. Healthy? Absolutely not. But that’s not really the point now is it? :)
3 large celery stalks, diced
2 large carrots, diced
1 large onion, diced
1/2 lb of bacon, chopped
1 package Pepperidge Farm Cornbread Stuffing
1/4 cup of Bourbon
2 cups chicken broth
1 tbsp of butter
Salt
Black Pepper
Directions:
Preheat large saucepan to medium high. I highly recommend chopping all vegetables in advance and setting aside.
Add chopped bacon to saucepan and render until it just starts to turn brown. Add butter; when melted add vegetables, salt and pepper, and cook until soft (about ten minutes).*
Add bourbon to pan and reduce for five minutes.
Remove saucepan from heat, add broth and cornbread stuffing per package directions and mix until all liquid is absorbed. Transfer stuffing to a greased, 9x13 pyrex dish. At this point it can be put in the refrigerator, covered with foil, until an hour before dinner.
When ready to eat, preheat oven to 400 degrees. Bake stuffing uncovered for 15-30 minutes until desired crispness (might need up to an hour if transferring directly from refrigerator). **
*This assumes you want your bacon chewy and not crisp. If you want crisp bacon, cook all the way through, remove from pan with slotted spoon and set aside on a paper towel-lined plate. Keep all the bacon fat in the pan though to cook the vegetables. Once vegetables have been cooked and are ready to be added to stuffing, mix bacon back in.
**Delicious? Yes. Healthy? Absolutely not. But that’s not really the point now is it? :)