Facebook | Pinterest | Instagram I’m very ready for the time change, who’s with me? It’s 6:40am right now and blacker than black outside. I get up early to write blog posts, when there are no blessed children around, but it’s getting lonely feeling like I got up in the middle of the night! I am sad about the sun setting so early though. It’s always such a shock, isn’t it? Susanne Ashby Photography This was the only way we could get Valentine to smile. She kept running out of the picture, or glaring fiercely at the photographer. Eric would throw her in the air until she was laughing and then hurry to step closer to us so that Susanne could get a picture before Valentine started shouting “Again! Again!” Truman decided during the photo shoot that photo bombing was the funniest thing ever. I’m surprised you can’t see him in the background of any of these. The photographer probably had to edit him out. Valentine is trying to run out of this picture. I’m so excited to get these up on the wall, but also now we have to narrow down which ones we want. I’ve already put it off for weeks, they are just too cute! Look at their little faces! Ahh. Time flies, you guys. Guys, listen, I am just not a stuffing person. It’s never been tempting enough to me, because we only have it when there are a million other sides to choose from. Who wants soggy bread when there are mashed potatoes, gravy, and rolls for heaven’s sake? Well I’m officially a stuffing convert. My cousin Lani told me a few years ago that cornbread stuffing was the way to go, so I decided to put it to the test. I bought cornbread from the deli at the grocery store, because I’m lazy, and because isn’t there enough going on at Thanksgiving?? Cut corners where you can, guys, no one is going to notice store bought corn bread. (Update: I have since posting this found my favorite cornbread recipe! Sweet and Moist Honey Cornbread. It would taste amazing in this stuffing!) I decided that since I’m not a stuffing person, the best way to amp up the flavor was to add bacon and my favorite Thanksgiving herb, sage. (Sage Butter Roasted Turkey is my favorite for the big day. See, sage is the best.) Bacon is a GOOD CHOICE when it comes to cornbread stuffing. So much flavor! Lani was right, cornbread really is better than regular dried bread. I feel like the Stovetop-style bread cubes just get soggy and sad when they get mushed into stuffing. Cornbread, if you are careful not to pulverize it while mixing, keeps that sturdy shape and gives you these amazingly buttery, crispy edges that are to die for. Plus you get that sweet and subtle honey flavor, and who’s going to say no to a little bacon and honey action? (Also: I have mended my ways on traditional bread stuffing, at least when it’s my recipe for Traditional Thanksgiving Stuffing. This stuff turns hardcore stuffing haters into stuffing lovers, me included!) 3. Chop the bacon into 1-inch pieces and cook over medium heat until crispy. Don’t overdo Transfer the bacon to a paper towel lined plate and set aside. Leave the bacon grease in the pan. 4. Chop onions and celery. Heat the bacon grease in the pan over medium heat until it is shimmery and add the onion and celery. Saute for about 10 minutes until the onions are translucent and the celery is soft. Add kosher salt and pepper to taste. Add fresh sage and fresh thyme to the onions and saute for another minute until fragrant. Remove from heat. 5. Add the dried cornbread to a very large bowl and preheat the oven to 350 degrees F. 6. Scrape the onions and celery into the bowl, and return the pan to the oven (don’t wash it). Add the bacon to the bowl. 7. Return the empty pan to medium heat and add cider vinegar. Cook over medium heat, scraping the brown bits off the bottom of the pan, until the liquid has nearly evaporated. 8. Add a stick of butter to the pan and melt completely. Pour the butter over the cornbread in the bowl, scraping the pan well. 9. In a glass measuring cup, whisk together turkey stock and eggs. Season with salt and pepper. 10. Slowly pour the stock mixture over the bowl with the cornbread, stopping to carefully and gently stir. Grease a 9×13 inch pan. Scrape the stuffing mixture into the pan and spread out evenly. Top the stuffing with chopped butter. 11. Spray a sheet of foil with nonstick spray and cover the stuffing, sealing the edges. 12. Bake at 350 for about 30 minutes, until warmed throughout. Then raise the oven temperature to 450 degrees F. Remove the foil from the pan. Bake at 450 for another 20 minutes or so until crispy. P.S. If you love cornbread stuffing, you are also going to love this Sweet Creamed Corn Casserole I just posted! It’s like a mix between creamed corn and cornbread. Perfect for Thanksgiving! Make Ahead Turkey Gravy for Thanksgiving « I never skip making this. It makes Thanksgiving SO much easier. Gruyere-Crisped Potatoes Au Gratin « my favorite scalloped potatoes! Mushroom, Toasted Fennel, and Sausage Stuffing from Big Bear’s Wife Turkey and Stuffing Turnovers from A Family Feast Sausage Cranberry Stuffing from Mama Loves Food
