Herb and Bacon Corn-bread Stuffing

Herb and Bacon Corn-bread Stuffing

we made this recipe for thanksgiving 2012 at Tammy's house.

Ingredients
  

  • 2 loaves corn bread
  • 6 large celery ribs
  • 1 lb Onions about 2 large
  • 1 lb sliced bacon
  • 1/2 cup chopped mixed fresh herbs thyme, sage, rosemary, and/or marjoram (or 2 tbsp mixed dried herbs, crumbled)
  • 1 cup turkey giblet stock or chicken broth
  • 1/4 cup reserved fat from roast turkey or melted butter

Instructions
 

  • preheat oven to 325*F. and butter a 4-quart baking dish.
  • Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 min.
  • Remove corn bread from oven and leave oven at 325*F.
  • Coarsely chop separately celery, onions and bacon.
  • In a large, deep skillet saute bacon over moderately high heat, stirring until browned, about 10 min.
  • 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.
  • 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.
  • Drizzle stock or broth over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

Biscuit Puffs

Biscuit Puffs

Ingredients
  

  • 1 can Refrigerated Biscuits
  • Deviled ham spread
  • Liverwurst spread
  • Fillets from can of anchovy
  • Crumbled bacon and cheese spread
  • Beaten egg whites

Instructions
 

  • Cut each biscuit into 4 pieces. Flatten each fourth into a round.
  • Place ¼ tsp filling on each, seal in ball shape.
  • Brush with beaten egg white and sprinkle with sesame seeds, minced onions, poppy seeds or chopped chives.
  • Bake at 375° until golden brown, serve immediately.