Ingredients

Makes 16 cups

　　2 loavesCorn Bread

　　6 large celery ribs

　　1 pound onions (about 2 large)

　　1 pound sliced bacon

　　1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled

　　1 cup Turkey Giblet Stock or chicken broth

　　1/4 cup reserved fat from roast turkey or melted butter

　　

Step 1

Preheat oven to 325° F. and butter a 4-quart baking dish.

　　

Step 2

Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.

　　

Step 3

In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.

　　

Step 4

In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.

　　

Step 5

Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.