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Turf Club Corn Bread Stuffing
1 pound bacon -- cut 1/4" pieces
1 cup butter - (2 sticks)
1 large onion -- diced
3/4 cup diced celery
Kernels from 2 ears corn
1 1/2 tablespoons poultry seasoning
1 1/2 cups finely-chopped parsley
1 1/2 pounds corn bread loaf -- cut 1" squares
1/2 pound corn bread stuffing mix
3 cups chicken broth
Coarse salt -- to taste
Freshly-ground black pepper -- to taste
Cook bacon in Dutch oven over low heat until crisp, about 10 minutes. Drain fat. Add butter and heat until melted. Add onion and celery and saute about 10 minutes over low heat. Add corn and saute 5 minutes. Add poultry seasoning and parsley and cook 2 minutes. Add corn bread and stuffing mix.
Turn off heat. Gradually add chicken broth, adjusting amount to desired consistency. Mixture should be moist, but not wet. Add salt and pepper to taste. Serve immediately, or allow to cool before stuffing meat or poultry and re-cooking.
This recipe yields 12 servings.