We like a good bread-and-raisin-and-apple stuffing with a roast bird, but sometimes we buy a smoked turkey from the local Hutterite colony, and it just seems like some other taste goes better with the smoked bird. So we adapt the southern standard, cornbread stuffing, to the purpose. You'll notice that parts of this recipe get a little ambiguous, because making stuffing is that sort of affair.
- Batch of cornbread, baked at least a day earlier
- 10 slices of white bread, dry
- Anout 5 cups chicken stock
- 1 onion, chopped
- 2 stalks of celery, diced
- 2 chili peppers, diced
- 10 slices of bacon
- 4 eggs
- 1 teaspoon salt, 1 teaspoon pepper, sage, maybe some chili
- Pre-heat the oven to 350o/
- Assemle the cornbread and white bread, dry them out, crumble in a large bowl.
- Fry the bacon crisp and remove it from the pan.
- Cook the onion, celery, anc chili peppers in the bacon fat.
- Remove the vegetables from the pan with a slotted spoon and put them into the bread mixing bowl.
- Crumble the bacon in, too.
- Season with salt, pepper, sage, and unless some of your guests are from Minnesota, chili.
- Beat the eggs and mix them in.
- Add the chicken stock, making a sloppy mix.
- Put the mix into baking dishes and bake for about 45 minutes.