Cornbread Stuffing

• 1 lb. bacon
• Reserve 1/4 c. bacon drippings
• 2 c. chopped celery
• 1/2 c. chopped onion
• 1 c. water
• Cornbread
• 12 slices toasted white bread
• 1 tsp. rubbed sage
• 2 c. chicken or turkey broth

1. Prepare cornbread according to directions, set aside to cool. Toast 12 slices white bread, cut into 1 inch cubes.
2. In skillet, cook bacon until crisp. Drain, reserving 1/2 c. drippings. Crumble bacon, set aside. To skillet, add chopped celery and chopped onion and 1 c. water. Cover, cook until barely tender, about 7 minutes.
3. In large bowl, combine bacon, reserved drippings, vegetable mixture, 6 cups coarse corn bread crumbs, the toast cubes, rubbed sage and 2 c. chicken or turkey broth. Toss well and transfer to 3 quart glass casserole dish. If it appears dry, add more chicken broth as needed.
4. Bake at 350 degrees, covered for 30 minutes.

bacon, ubc, celery, onion, water, white bread, sage, chicken

Taken from www.epicurious.com/recipes/member/views/cornbread-stuffing-52965451 (may not work)