Wednesday, November 06, 2013


yields twelve servings

1 package gluten-free cornbread mix, prepared according to directions
8 slices bacon
3 tablespoons bacon drippings
1 cup chopped celery
1 1/2 cups chopped mushrooms
3/4 cup chopped onion
1 1/2 cups gluten-free bread cubes
1 tablespoon chopped fresh sage
One 16-ounce box of creamy butternut squash soup (or similar). Suggestion: Pacific Natural Foods
2 cups chicken broth (gluten-free)
salt and freshly ground pepper, to taste

Preheat oven to 400 degrees F. Cut cornbread into cubes and spread on rimmed baking sheet. Place in the oven for 15 to 20 minutes, just until cubes are are little bit toasted. Reduce temperature to 375 degrees F. In a large skillet, saute bacon until crisp. Remove bacon from pan and set aside to cool and drain on paper towels. Remove all but 3 Tablespoons of bacon drippings and discard. Add celery, mushrooms and onion to the pan. Saute vegetables in the bacon drippings until they become tender (5 to 6 minutes). Remove from heat and let cool. Place toasted cornbread cubes and bread cubes in a large bowl. Add sauteed vegetables. Crumble bacon on top. Add sage and gently mix it all together. Add salt and pepper, as desired. In medium saucepan mix soup and broth. Cook over medium heat, stirring constantly, until thoroughly heated. Pour over the stuffing mixture (a little at a time) and stir well. You may or may not need all of the liquid. The texture of the stuffing should be damp, but not soggy. Spoon into a well greased 13x9" dish and bake for 35-40 minutes until well heated-throughout and crispy on top.

bacon recipe courtesy of: Lori Lange, Recipe Girl, October 22, 2008

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