Cornbread Stuffing With Bacon
1 lb. bacon - cooked and diced
4 celery ribs; chopped
1 med. Onion; chopped
1 t sage
1/2 t salt
1/4 t pepper
1 Pkg. or 16 oz Cornbread Stuffing
2 T parsley
4 eggs; beaten
2 1/2 c chicken broth (give or take)
1 T butter
To two tablespoons bacon grease, add celery and onion and cook over medium until tender, add sage, salt and pepper. Cook and stir for 5 minutes. Remove from heat, stir in stuffing, parsley and bacon. Mix together. Combine eggs and broth, add to stuffing. Mix well. Spread in a greased pan and dot the top with butter. Cover and bake @ 350 for 30 minutes or until lightly browned.
