Herb and Bacon Corn-bread Stuffing
we made this recipe for thanksgiving 2012 at Tammy’s house.
  1. preheat oven to 325*F. and butter a 4-quart baking dish.
  2. Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 min.
  3. Remove corn bread from oven and leave oven at 325*F.
  4. Coarsely chop separately celery, onions and bacon.
  5. In a large, deep skillet saute bacon over moderately high heat, stirring until browned, about 10 min.
  6. Add celery and onions and cook, stirring, until browned, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 min.
  7. In a large bowl toss together corn and bacon mixture and transfer to baking dish. stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
  8. Drizzle stock or broth over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.