Two-Bread Dressing Recipe

Two-Bread Dressing Recipe photo by Taste of Home

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I'm originally from Oregon and was raised on herb stuffing, but my Southern husband would eat only his mother's corn bread stuffing. So I created this recipe as a compromise and have received many compliments on it.

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Two-Bread Dressing Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

9 Wright® Brand Bacon strips, diced

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1 cup chopped celery
1/4 cup chopped onion
6 slices bread, toasted and cubed
3 cups coarse corn bread crumbs
1/3 cup minced fresh parsley
1-1/2 teaspoons rubbed sage
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1-1/2 cups chicken broth

Directions

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute celery and onion in drippings until tender.
In a large bowl, toss bread, parsley, sage, thyme and rosemary. Add celery, onion, broth and bacon; mix gently.
Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 286 calories, 17 g fat (6 g saturated fat), 17 mg cholesterol, 716 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Two-Bread Dressing in Country October/November 1997, p49