With Roasted Turkey Base, this moist cornbread stuffing with bacon and sage smells fantastic as it bakes in the oven.
Recipe tags: turkey base, moderate difficulty, side, pork, roast
| 4 | slices bacon, chopped |
| 3 Tbsp | butter |
| 1 | small onion, diced |
| 1 | stalk celery, diced |
| 1 | red pepper, diced |
| ¼ cup | finely chopped fresh sage |
| 2 Tbsp | Better Than Bouillon® Roasted Turkey Base |
| 1 Tbsp | The Original “Louisiana” Brand Hot Sauce™ |
| 6 cups | crumbled day-old cornbread* |
| 2 Tbsp | finely chopped fresh parsley |
Preheat oven to 400°F. Grease 8-inch square baking dish. Heat skillet set over medium-high heat; cook bacon for about 5 minutes or until golden brown and crispy around edges. Transfer to paper towel–lined plate.
In same pan, melt butter; cook onion, celery, red pepper and sage for about 5 minutes or until tender. Stir in Roasted Turkey Base, 1/2 cup water and hot sauce; bring to boil. Remove from heat and let cool slightly.
In large bowl, toss together cooked bacon, cornbread, onion mixture and parsley; transfer to prepared pan. Cover with foil; bake for 20 minutes.
Remove foil; increase temperature to 425°F. Bake for 10 to 15 minutes or until stuffing is set in center and golden on top. Let stand for 5 minutes before serving.
*If cornbread is fresh instead of day-old, cook in 325°F oven for 8 to 10 minutes until dry and lightly toasted. Let cool completely.