Cornmeal Bacon Stuffing

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Cornmeal Bacon Stuffing

One of my favorite dishes on the Thanksgiving table is stuffing so I usually make more than one variety.  This stuffing gets it's kick from Holiday Seasoning, crispy bacon and delicious cornmeal squares. For this recipe you will need:

  • 3 cups Water
  • 1 tsp. Salt
  • 1 tbs. Butter
  • 1 Cup ground Cornmeal
  • 2 Med. Onions (diced)
  • 2 Celery stocks (1/2” diced)
  • 2 Cloves minced Garlic
  • 2 tbs. Victoria Taylor’s Holiday Seasoning
  • 8 oz. Bacon
  • 2 Cups Toasted White Bread Crumbs
  • 1 Cup Chicken Stock

Preheat oven to 375° Use a large casserole (about 2-3 quarts) for this stuffing. Combine the water, salt and butter in a shallow sauce pan and heat to a low boil. Add the cornmeal gradually, stirring constantly until the cornmeal has thickened (about 6 or 7 minutes). Remove from heat. Spread the mixture on a foil covered cookie sheet to cool. Cut the Bacon into 1/2” pieces with kitchen shears then cook until crisp.  Drain the bacon on a paper towel reserving 2 tbs. of the Bacon fat. Use the food processor to make coarse crumbs with the white bread and toast (under the broiler) until light brown (watching closely to make sure they don’t burn). Heat 2 tbs. of the Bacon fat and Sauté’ the Celery, Onion and Garlic on low for 5 minutes. Add the bacon and Holiday Seasoning and cook for another 2-3 minutes. Remove from heat. Cut the cooked Cornmeal into 1” chunks and gently combine in a large bowl with chicken stock, toasted white bread crumbs and bacon mixture. Transfer to a casserole dish and bake uncovered for 1 hour . Serve with Orange and Fennel Roast Turkey. Best, Victoria    

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