Ingredients
1 lb. bacon
Reserve ¼ 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
Preparation
Prepare cornbread according to directions, set aside to cool. Toast 12 slices white bread, cut into 1 inch cubes.
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.
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.
Bake at 350 degrees, covered for 30 minutes.
