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For many, Thanksgiving is a time for tasty -- albeit calorie-laden -- favorites.
(PhotoDisc )Click here to enter Emeril's Stuffing Showdown.


Bacon Cornbread Dressing

1 tablespoon unsalted butter
6 slices bacon, chopped
¾ cup diced onion
½ cup diced celery
½ cup diced bell pepper
6 corn muffins, crumbled
1 teaspoon salt, or more to taste
½ teaspoon cayenne or black pepper
1 ½ to 2 cups chicken stock or canned low sodium chicken broth
2 tablespoons chopped fresh sage
Butter for greasing baking pan



Preheat the oven to 375 degrees F. Grease a 9-inch square baking pan with the butter and set aside.

In a large skillet, cook the bacon over medium heat, stirring occasionally, until crispy and most of the fat has rendered, 7 to 8 minutes. Remove the bacon from the pan and transfer to a paper-lined plate to drain.

Add the onions, celery and bell peppers to the pan and cook, stirring often, until the onions are translucent, 4 to 5 minutes. Add the crumbled corn muffins and stir to combine. Add the salt, cayenne pepper, and chicken stock and cook until liquid is nearly completely reduced, 3 to 4 minutes. Transfer the stuffing to a large bowl and fold in the bacon and sage. Taste and adjust seasoning if necessary. Spoon stuffing into the prepared baking pan and bake until golden brown on top and heated through, 30 to 40 minutes.


Yield: 6 to 8 servings

hi Oscar...this really looks "good"

Cheryl