2. Use a large casserole (about 2-3 quarts) for this stuffing.
3. Combine the water, salt, and butter in a shallow sauce pan and heat to a low boil. Add the cornmeal gradually, stirring constantly. On low heat stir constantly for 6-8 minutes until the cornmeal has thickened. Remove from heat.
4. Spread the mixture (about 1/2 inch thick) on a foil covered cookie sheet to cool.
5. Cut the bacon into 1/2 inch pieces with kitchen shears then cook until crisp. Drain the bacon on a paper towel reserving 2 tablespoons of the bacon fat.
6. 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).
7. Heat the reserved 2 tablespoons of bacon fat and sauté the celery, onion, and garlic on low for 5 minutes.
8. Add the bacon and Turkey Rub and cook for another 2-3 minutes. Remove from heat.
9. Cut the cooled cornmeal into 1 inch squares 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.