Cornmeal Bacon Stuffing

2 tablespoons Turkey Rub

1 teaspoon salt

1 tablespoon butter

1 cup ground cornmeal

8 ounces bacon, cut into 1/2 inch pieces

2 medium onions (diced)

2 celery stocks (1/2 inch diced)

2 cloves minced garlic

8 ounces bacon, cut into 1/2 inch pieces

2 tablespoons Turkey Rub

2 cups bread crumbs, toasted

1 cup chicken stock

‍

1. Preheat oven to 375°. Butter a large casserole, about 2-3 quarts. Set aside.

2. Combine 3 cups water, salt, and butter in a shallow sauce pan and heat to a low boil. Gradually asd in the cornmeal stirring constantly. On low heat stir constantly for 6-8 minutes until the cornmeal has thickened. Remove from heat.

3. Spread the mixture onto a foil covered cookie sheet to cool.

4. In a skillet over medium heat cook the bacon cook until crisp. Transfer the bacon on a paper towel reserving 2 tablespoons of the bacon fat.

5. In the same skillet, heat the reserved 2 tablespoons of bacon fat and sauté the onion, celery, and garlic on low for 5 minutes.

6. Stir the bacon and Turkey Rub. Cook for another 2-3 minutes. Remove from heat.

7. Cut the cooled cornmeal into 1 inch squares. Add to a large bowl with,bread crumbs, chicken stock, and bacon mixture. Transfer to a casserole dish and bake uncovered for 1 hour.

‍