Ingredients

The following ingredients have 4 Servings
  • 1/2 lb bacon (cut into lardons)
  • 2 c large white onion (diced)
  • 2 c thinly sliced celery
  • 1 1/2 c fresh cranberries (chopped)
  • 1 16 oz bag Pepperidge Farm cornbread stuffing
  • 3 eggs (lightly beaten)
  • 1 t kosher salt
  • 1/2 t fresh cracked pepper
  • 1 t poultry seasoning
  • 1/4 t cinnamon
  • 3 c Chicken Stock
  • Cream Gravy (optional - recipe follows)
  • 2 T unsalted butter
  • 2 T all-purpose flour
  • 1 1/2 c half and half
  • pinch kosher salt
  • 1/4 t fresh cracked pepper

Instruction

  • Heat oven to 350F.
  • In a large skillet, cook the bacon over medium-high heat until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels leaving the bacon fat in the skillet. Pour off bacon fat leaving ~3-4T in the pan. Add the onions and celery to the skillet. Season with salt to help the veggies soften and cook 5 minutes stirring often.
  • Add the bacon and veggies to a large mixing bowl. Toss with the remaining ingredients adding more or less Chicken Stock as necessary to moisten the stuffing. Transfer to a baking dish, cover, and bake 30 minutes at 350F until heated through.
  • To make the gravy: In a small saucepan over medium heat, heat the butter and flour whisking until smooth. Cook 2 minutes. Slowly add the half and half, whisking constantly. Cook, stirring constantly, 5-6 minutes over medium-high heat until thickened. Remove from the heat, and add salt and pepper. Serve the stuffing with Cream Gravy spooned over.