Triple Corn Stuffing
|Bacon||1⁄2 Pound (8 To 10 Slices)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Corn bread crumbs||4 Cup (64 tbs) (Coarse Variety)|
|Fine toast crumbs||4 Cup (64 tbs) (Fine Variety)|
|Poultry seasoning||2 Teaspoon|
|Canned cream style corn||17 Ounce (1 Can)|
|Canned whole kernel corn||17 Ounce (1 Can)|
In skillet, cook bacon till crisp; drain, reserving 1/2 cup drippings in skillet.
Crumble bacon; set aside.
To reserved drippings, add celery and onion; cook till tender but not brown.
Combine bacon, celery mixture, corn bread and toast crumbs, poultry seasoning, 1/2 teaspoon salt, and cream-style corn.
Drain whole kernel corn, reserving liquid.
Add corn to stuffing.
(Add some reserved liquid from the whole kernel corn for a more moist stuffing.) Toss well.
Bake extra stuffing in 1-quart covered casserole in oven with turkey last 45 minutes.
Makes enough stuffing for a 12-pound turkey, plus extra stuffing for a small casserole.