Easy Stuffing Recipe
Servings 6
Equipment
- 9x9-inch baking dish
- Large skillet
Ingredients
- 5 slices of bacon
- 1 tbsp butter (or olive oil) plus more for coating the baking dish
- 1 cup yellow onion finely chopped
- 1 cup celery finely chopped
- ¼-½ cup diced water chestnuts chopped, to taste
- 2 tbsp fresh sage finely chopped
- 2-3 cloves of garlic grated
- 3 cups 3 cups prepared cornbread (homemade or store-bought) cut into cubes (or torn into 1-inch pieces), dried overnight on a baking sheet
- ½ loaf white sandwich bread cut into cubes (or torn into 1-inch pieces), dried overnight on a baking sheet
- 1 tbsp fresh parsley finely chopped
- Sea salt and freshly cracked black pepper to taste
- ½ cup chicken broth more as needed
- 1 egg well-beaten
Instructions
- Preheat oven to 350 degrees. Grease an 9x9-inch baking dish with butter.
- Cook the bacon in a large skillet over medium heat until cooked and crispy. Remove to a paper towel to drain. Chop into bits.
- Remove all but 2 teaspoons of bacon grease from the large skillet.
- Add the butter, onion, and celery to the large skillet and cook, stirring occasionally, until softened but not browned, about 10 minutes.
- Add water chestnuts, sage, and garlic, and cook, stirring often, until fragrant, about 2 minutes. Season with sea salt and freshly cracked black pepper to taste.
- Transfer cooked vegetables to a large bowl.
- Add cornbread, bread cubes, fresh parsley, sea salt, and freshly cracked black pepper; stir until well combined.
- Mix the chicken broth with the beaten egg until well combined.
- Gradually stir in broth mixture until breads are evenly moistened.
- Pour the mixture into the prepared baking dish.
- Bake uncovered until hot and lightly browned, about 30 minutes.