Preparation ~
Preheat the oven to 400°F. Spread the corn bread cubes on a parchment-lined baking sheet and toast, turning once or twice for 5 to 7 minutes. Transfer to a large mixing bowl and set aside. Turn the oven temperature down to 350°F.

In a large skillet over medium heat, cook the bacon until crisp. Remove from the pan, crumble and set aside. Leave about 1 tablespoon of the bacon drippings in the pan, and add the butter. Add the carrot, cook for 3 minutes, add the onion and celery and continue cooking until the onion turns golden, about 3 minutes more. Add the garlic, cook for another minute or two. Stir in the dried cherries and chicken broth and heat through, about 1 minute.

Add the onion-broth mixture to the toasted corn bread cubes, tossing to mix well. Add the parsley and season to taste with salt and pepper. If the mixture seems dry, add a bit more chicken broth. Stir in the egg, toss well. Transfer to a greased 3-quart casserole. Drizzle about 1/4 cup more of the chicken broth over the top and bake for 30 to 45 minutes.

Yield: About 5 cups

Recipe Notes ~
If you plan to use this stuffing inside a turkey or chicken, follow these simple guidelines:
1. Add the stuffing to the raw bird just before placing in the oven.
2. Allow extra room for the stuffing to expand as it absorbs the juices from the meat.
3. Cook until the stuffing reaches an internal temperature of 165°F.

• Ingredients/Cuisine:
• bacon
• cherry
• cornbread
• dried cherries
• holiday cooking
• holiday meals
• stuffing