Sourdough-Cornbread Stuffing with Bacon

I've always wanted to make my own stuffing. It's my favorite part of Thanksgiving dinner. Since I was hosting this year, I thought I'd give it go. I looked through zillions of recipes and finally decided on a sourdough-cornbread. Sour, sweet, and bacon adds salt. Both my mom and mother-in-law insisted on taking leftovers of this home.

Recipe adapted from here.

Ingredients:
12 ounces sourdough, torn into bite-sized pieces
12 ounces baked cornbread, cubed or coarsely crumbled
1 stick butter
1 1/2 cups diced yellow onion
2 cups diced celery
2 tablespoon minced garlic
2 cups chicken broth
2 tablespoon fresh sage
2 tablespoon fresh thyme
16 ounces bacon

Directions:
Preheat oven to 350 degrees. Place sourdough and cornbread pieces onto two cookie sheets and bake for 25 minutes or until lightly toasted. Set aside.

Cook bacon in a large rimmed skillet according to package directions. Once cooked, place bacon on paper towel-lined plate to absorb extra grease. Cut bacon into 1-inch pieces and set aside.

Discard all the bacon grease except for tablespoons. Add butter to pan with bacon grease and melt over medum heat. Saute onions and celery until tender, about 10 minutes. Add garlic and cook for 1 minute. Pour in chicken both. Add sage and thyme. Stir then reduce heat to simmer. Add half of the cooked bacon. Simmer for about 10 minutes.

Place toasted bread into a large bowl. Carefully pour broth and veggies over the bread and toss, making sure all the bread is wet.

Grease a 9x13-inch baking dish with cooking spray. Transfer stuffing to baking dish. Sprinkle with remaining bacon. Bake for 20 to 25 minutes or until the top is just golden brown. Stuffing should still be moist.

Enjoy!

~Krissy

More Side Dish Ideas:
Alfredo Green Bean Casserole
Cheesy Tomato Zucchini Bake 
Cranberry Sauce Three Ways: Traditional, Orange Zest, and Brandied 
Mashed Potatoes
Eric's Fried Rice
Sauteed Kale with Bacon
Simply the Best Macaroni and Cheese

Chickpea Salad

Lunch is my hardest meal of the day. Breakfast is usually tea with oatmeal or cereal or fruit. As I make my grocery list and go shopping, I plan my dinners. But lunches? Easy if there are leftovers in the fridge. Not so easy if there's no leftovers. I tend to eat a lot of egg salad or tuna salad just because I can't think of anything else and it's easy. But that gets boring. In order to chance it up a bit, I decided to make chickpea salad. Oh my god, so so so good. I have a new favorite, easy, heathly lunch!

Recipe adapted from here.

Ingredients:
1 15-ounce can of chickpeas (also known as garbanzo beans), drained, rinsed, and dried
1 celery stick, chopped
2 tablespoons onion, minced
1-2 tablespoons mayo (I tend to go super light on mayo. It's all personal preference)
1 tablespoon lemon juice, optional (sometimes I add it, sometimes I don't)
1 teaspoon dried dill weed
salt and pepper, to taste
a dash of garlic powder, optional

Directions:
Coarsely mash the chickpeas (you can use a fork, potato masher, I use a meat mallet) in a bowl. Stir in the rest of the ingredients.

Serve on bread, with crackers or veggies, or eat as is.

Enjoy!

~Krissy

More Chickpea Recipes:
Chickpea Veggie Burgers 
Hummus without Tahini
Cinnamon-Sugar Roasted Chickpeas 
Roasted Pumpkin Chickpeas
Sweet and Salty Chickpeas
Skinny Chocolate Chip Cookies (Made with Chickpeas)