- 8 cups cornbread, cubed, homemade or store-bought
- 1/2 cup (1 stick) unsalted butter, divided
- 1 pound bacon, cooked and crumbled
- 4 ribs celery, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups low-sodium chicken broth, divided
- 3 eggs, beaten
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 300º F and spread cornbread cubes on 1-2 baking sheets. Place in oven and bake for 40-45 minutes, tossing occasionally, until browned and dried out. Remove from oven and set aside.
- Raise oven temperature to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Heat butter in a large pan or skillet over medium-high heat and sauté celery and onion for 8 minutes, or until softened and translucent. Season generously with salt and pepper, parsley, thyme and sage.
- Add garlic and cook for 1-2 minutes, or until fragrant, then add wine and cook for 2-4 minutes, scraping browned bits off bottom of pan.
- Remove mixture from heat and transfer to a large bowl, along with toasted cornbread and bacon and 1 cup chicken broth. Let sit for 10 minutes, then add remaining chicken broth. (You want cornbread to absorb all the liquid, not sit in it.)
- Gently mix in beaten eggs, then transfer to prepped baking dish. Cover with aluminum foil, then place in oven and bake for 30 minutes.
- Remove foil and bake for another 20-25 or until golden brown and crisped. Enjoy.
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