Bacon Cornbread Stuffing With Raisins & Nuts
- 1 1/2 cups yellow self-rising cornmeal
- 1 large egg
- 1 tablespoon oil
- 1 cup milk
- 6 slices bacon, cut crosswise into pieces
- 4 celery ribs, diced
- 1/2 large sweet onion, diced
- 1/3 cup raisins, chopped
- 2 tablespoons toasted nuts
- 2 teaspoons dried sage
- 1/3 cup butter
- 3/4 cup plus more if needed chicken broth or 3/4 cup stock
- salt and pepper
- Preheat oven to 425u0b0F. Prepare cornbread according to package directions; cool to room temperature. In a large skillet, cook bacon until crisp. Remove from skillet and set aside. Add celery, onion and sage to skillet with rendered bacon fat and cook until onion turns translucent and celery has softened slightly. Tear cornbread into pieces and add to skillet with vegetables. Stir in the nuts, raisins and cooked bacon. Cook another minute or two to warm everything through. Meanwhile, combine the butter and chicken broth. Microwave on high until butter is completely melted; stir into stuffing, adding more chicken broth if the mixture seems dry. Salt and pepper to taste.
yellow selfrising, egg, oil, milk, bacon, celery, sweet onion, raisins, nuts, sage, butter, chicken broth, salt
Taken from www.food.com/recipe/bacon-cornbread-stuffing-with-raisins-nuts-468327 (may not work)