Cornbread, Bacon & Onion Stuffing

From Redbook

Photo by Tina Rupp

Active time: 15 minutes

Total time: 1 hour 25 minutes

Makes 24 side-dish servings

2 lb. prepared cornbread, cut into 1/2-inch cubes (8 cups)

1 lb. thick-sliced smoked bacon, cut into 1/2-inch pieces

2 extra-large white onions (2 1/2 lb.), diced

1/4 cup chopped fresh sage

Kosher salt

1 cup canned turkey or chicken broth, or to taste

2 Tbsp. unsalted butter plus more for baking dish

1. Preheat oven to 300°F. Place cornbread on large baking sheet. Bake 30 minutes, or until lightly toasted and firm, gently stirring cubes twice. Cool completely (can be made 3 days ahead and kept loosely covered at room temperature). Place cornbread in large bowl.
2. In large skillet on medium, cook bacon until golden and crisp around edges and most of the fat has been rendered; remove bacon with slotted spoon to paper towels to drain. Discard all but 3 tablespoons bacon drippings from skillet. Add onions; cook 8 minutes, stirring occasionally. Stir in sage; continue to cook 4 minutes, or until onion is translucent and lightly golden. Stir mixture into cornbread with 1 teaspoon kosher salt.
3. Drizzle broth over mixture and gently toss until evenly moistened (if you prefer wetter stuffing, add more broth). Spoon mixture into buttered shallow 2-quart baking dish or casserole; dot top with butter. Cover with foil (can be prepared up to 1 day ahead and refrigerated).
4. Bake stuffing in preheated 350°F oven 25 minutes. Remove foil; bake 10 to 15 minutes, or until stuffing is hot and browned.