Stuffing is a fairly recent favorite of mine. Previously I dismissed it as soggy and weird, but in the past few Thanksgivings, I’ve come to appreciate the delicious marriage of bread and herbs.
And last Thanksgiving, I discovered a delicious version. My Aunt Louann’s stuffing. Just thinking about it makes my mouth water.
It’s fairly simple—just dress up a few boxes of Mrs. Cubbison’s Stuffing. But the flavors are anything but simple. With complementing additions of bacon, cheddar cheese, and a little wild rice, it has great texture and unique flavors that make it a party in your mouth. With her permission, I share it here:
Herbed Cornbread, Bacon, Cheese, and Wild Rice Stuffing
AKA Aunt Louann’s Stuffing
(Enough for 20-pound bird or 2 9x13 pans)
½ pound bacon, chopped into small pieces
2 cups chopped onion
1 1/2 cups chopped celery
1 box Mrs. Cubbison’s Cube Stuffing
1 box Mrs. Cubbison’s Cornbread Stuffing
1 box Mrs. Cubbison’s Classic Stuffing
2 ¼ cups butter
4 cups broth
1 cup cooked wild rice (or 1 packet of Uncle Ben’s Long Grain & Wild Ready Rice)
1 ½ cups cubed cheddar cheese (1/4” cubes)
1. Fry bacon in large saucepan until done. Use slotted spoon to remove bacon onto paper towel. Reserve drippings.
2. Saute vegetables in bacon drippings and ½ cup butter until transparent. Combine vegetables with stuffing.
3. Melt remaining butter and pour over stuffing mix. Pour broth over stuffing mix.
4. Add cooked wild rice and cheddar cheese and combine carefully. Stuff in bird immediately before roasting, or cook in casserole dish according to box instructions.
(1) You can also use 2 of the 3 stuffing mixes instead of all three; adjust butter and liquid accordingly, using the preparation instructions as a guide.
(2) If stuffing in a bird, decrease the liquid amount to 3 cups or so.
(3) You can also increase butter to as much as 3 cups; liquid should be decreased accordingly.
(4) Finally, increase the bacon to 1 pound for even larger recipes.