Cornbread Stuffing

Dice and fry a couple of strips of bacon. Add 4 tbsp. of butter. (Don’t drain off the bacon grease. Are ye daft!) In this wonderful mixture of my two favorite ingredients, sautee:

2 cups diced celery
2 cups diced onion
sage
rosemary
salt and black pepper to taste

Pour in chicken or vegetable stock.

In a large bowl, crumble a batch of home made cornbread. Note: reduce the liquid ingredients of the cornbread somewhat so it comes out dry. Ironically, that will improve the texture of the stuffing. Knead in by hand the sautee/ soup stock mixture.

Use the stuffing in a bird or bake in a pan at 400 degrees for 40 minutes before serving.