Keyword: All Things Baking, Holiday Favorites, New Recipes, For Dinner
Materials
1lbcornbread, crumbled
1mediumwhite onion, diced
6stripscooked bacon, diced
2cupschicken stock
½cuppumpkin puree, room temperature
¼cupGrassland unsalted butter, melted
¾tsprubbed sage
½tspground thyme
½tspcrushed rosemary
½tspsalt
¼tspblack pepper
Instructions
Preheat oven to 375 degrees.
In a large bowl, toss together the cornbread, onion, and bacon. Set aside.
In a medium bowl, whisk together the chicken stock, pumpkin puree, butter, bacon pan drippings, sage, thyme, rosemary, salt, and black pepper. Drizzle the stock mixture over the cornbread mixture and toss until combined.
Empty the stuffing into a medium casserole dish and place it in the oven. Bake until the top of the cornbread is golden brown, about 45 minutes.
Remove and allow to cool for 5 minutes before serving.