Bacon-Hatch Dressing

Joe Reider, Austin Realtor
Nov 16
2 min read

Updated: 3 days ago

For A Thanksgiving Spectacular Difficulty: ★★★★★ Required Patience: ★★★★★

If you want to level up your Thanksgiving stuffing, look no further (sorry, my old-time favorite, Chicken Stove Top Stuffing that's ready in 5 minutes)! This recipe came to me via Sally (aka "the lady who lounges") - she lives up the street in my former home town of Dallas, and she packs a lot of spirit in her 90-ish-year-young body. I made a few tweaks to her recipe, but I knew when I saw her Instagram post, it was likely to be a keeper. Grab your spoons - this is one for the family culinary archives!

Time To Prepare:

2 hours

Foodie Tips:

You can crumble your bacon if it's crispy enough. I used my kitchen shears to snip the bacon to perfection.
The original recipe calls for 2 cups of celery. If you like a lotta crunch like me, add an extra cup of sliced celery. Also: add some green onion if you like a fresh, earthy taste.

Ingredients: 2 Boxes | JIFFY Brand Corn Muffin Mix* (since 1930) 2 | Eggs* ⅔ Cup | Milk* Large (12 Ounce) Bag | Pepperidge Farm Cornbread Stuffing Mix

What To Do: 1. A day before you want to eat this stuffing, bake the corn muffins according to the JIFFY package instructions. Let them sit out overnight to get a little dry/stale.

2. Cook 1 pound of bacon until it's crisp. I cooked mine on the grill on a cooling rack set inside a foil-covered sheet pan to catch all the grease. Reserve/save the grease! Set the bacon aside to cool and dry.

3. Crumble the JIFFY corn muffin mix (aka "cornbread") into a large mixing bowl. Add the Pepperidge Farm cornbread stuffing mix. Stir gently with a large silicone spatula, being careful not to break it up too much. 4. Preheat your oven to 350°F. 5. Sauté the onions and celery in the bacon grease until soft (about 10 minutes).

6. Crumble/snip the bacon and add it to the cornbread mixture. 7. Pour the onion-celery-grease mixture over the cornbread mixture. 8. Pour 3-3.5 cans of the chicken broth into the cornbread mixture and gently stir. I used 3 cans to stir the broth, then topped with ⅓ of the broth once the cornbread was in the baking pan.