Traditional Cornbread & Celery Dressing

YIELD

Serves 8-10

What You Need

4 cups of day old cornbread, homemade or store-bought, cut into 1-inch cubed pieces sliced bite-sized strips
4 slices bacon, cut into ½-inch pieces
1 large yellow onion, chopped
4 ribs Dandy® celery, diced (about 1 cup)
2 tablespoons minced fresh sage, or 2 teaspoons dried sage
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1/2 tsp kosher salt
1/4 tsp ground black pepper
3 garlic cloves, minced
2 1/2 cups reduced sodium chicken broth
2 large eggs, whisked

Preheat the oven to 350°F. Grease a 9x13 baking dish with butter.
In a medium skillet, cook bacon over medium until fat is rendered and bacon is crisp, about 5 minutes. Add onion and celery and cook until the vegetables begin to soften, about 4 minutes. Add the sage, thyme, salt, pepper, and garlic and cook for 30 more seconds or so, until fragrant.
In a large bowl add the cubed cornbread pieces. Next, add the onion and celery skillet to the crumbled cornbread. Stir in the chicken broth and eggs. Gently toss to combine until everything is evenly moistened.
Spoon into the prepared baking dish and cover with foil. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.