Cranberry Bacon Cornbread Stuffing

Prep time: 30 minutes

Cook time: about 1 1/2 hours

6 strips bacon

1/4 cup butter

2 cups coarsely chopped onion

1 1/2 cups sliced celery

3 cups coarsely crumbled cornbread, lightly toasted

6 cups 3/4-inch bread cubes, lightly toasted

2 1/2 to 3 cups chicken stock

3/4 cup dried cranberries

3 tablespoons chopped fresh herbs (thyme, rosemary and sage)

Freshly ground sea salt and pepper to taste

Preheat oven to 375°F and lightly butter an 11 X 7-inch baking dish.

Cook bacon in a large skillet over medium heat until crisp; remove and drain on paper towels. Melt butter with bacon grease. Add onion and cook for 5 minutes. Add celery and cook for 5 minutes more. Stir together vegetables and toasted bread in a large bowl with stock, dried cranberries and herbs, stirring lightly until bread is moist but not soggy. Season with salt and pepper. (May be prepared 2 days ahead and stored tightly covered in the refrigerator). Spread in prepared baking dish and bake for 1 hour or until top is lightly browned, tenting with foil if top browns too quickly. Makes 10 to 12 servings.