Print Options

Back to Two-Bread Dressing >

Include these items:

Taste of Home Logo

Two-Bread Dressing

 Two-Bread Dressing
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.
6-8 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 9 bacon strips, diced
  • 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.