Herb and Bacon Corn-Bread Stuffing

Directions

1. 1
   Preheat oven to 325 F. and butter a 4-quart baking dish.
2. 2
   Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes.
3. 3
   Remove corn bread from oven and leave oven at 325 F. Coarsely chop separately celery, onions, and bacon.
4. 4
   In a large, deep skillet saute bacon over moderately high heat, stirring, until browned, about 10 minutes.
5. 5
   Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes.
6. 6
   Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
7. 7
   In a large bowl toss together corn bread and bacon mixture and transfer to baking dish.
8. 8
   Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
9. 9
   Drizzle stock or broth over stuffing and bake, covered, 1 hour.
10. 10
    Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.