Onion Stuffing

• 1 loaf French Bread, Torn Into Pieces
• 1 whole Batch/Pan Of Prepared Cornbread, Cut Into Cubes
• 2 Tablespoons Olive Oil
• 3 whole Onions, Diced
• 1 whole Onion, Sliced
• 2 stalks Celery, Chopped
• 6 sprigs Fresh Thyme, Leaves Removed
• 1 bunch Fresh Sage, About 12 Pieces, Chopped
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1 teaspoon Poultry Seasoning
• 5 slices Cooked Bacon, Cut Into Small Pieces
• 3 cups Vegetable Broth
• 1/4 cups Cream

1. Tear bread into pieces and cut cornbread into cubes. Prepare ahead to allow breads to get stale.
2. When ready to assemble... Place bread cubes in large bowl. In large skillet, heat olive oil. Add onions and celery. Cook until onions start to caramelize (about 10 minutes). Add the veggies to the bread mixture, tossing slightly. Add herbs, salt, pepper, and seasoning.
3. In same large skillet, cook bacon pieces until crisp. Then toss and mix into the bread mixture. Using the bacon grease in the skillet (yes, that is what I said), add the broth and cream and stir until blended. Pour over bread mixture, tossing to combine ingredients. Pour stuffing into a buttered roasting pan.
4. Bake in a 350F oven 30 minutes or until it meets your expectations for desired moisture content.

bread, batch, olive oil, onions, onion, stalks celery, thyme, fresh sage, salt, black pepper, poultry seasoning, bacon, vegetable broth, ubc

Taken from tastykitchen.com/recipes/sidedishes/onion-stuffing/ (may not work)