• 1 Box Cornbread Mix
• 1 Pound Sliced Bacon, But into 1″ Pieces
• 2 Yellow Onions, Diced
• 4 Ribs Celery, Diced
• Salt and Pepper to Taste
• 1/4 Cup Apple Cider Vinegar
• 1 Stick Salted Butter
• 2 1/2 Cups Turkey Stock, or Drippings from the Turkey
• 3 Egg Yolks
• 1 Tbsp Fresh Thyme
• 1 Tbsp Fresh Chopped Sage
• 1/2 Stick Salted Butter

Method-

Make the cornbread as per instructions, cool and break into small pieces. Lay out on a sheet pan and put back in the oven with the oven off.

In a large skillet, cook the bacon until cripsy and remove the bacon from the pan. Cook the onions and celery in the remaining bacon grease. Season with salt and pepper to taste and cook until tender, turing often, about 10 minutes. Pour into a large bowl but do not clean the pan. Return to the heat and pour in the cider vinegar, stirring up the pan and scraping anything down. Once the liquid is almost all evaporated, remove from the heat and melt the butter in the pan. Add to the onions and celery, also add in the bacon.

Crumble up the cornbread and add to the bowl. Pour in turkey stock, egg yolks and herbs. Spray a 9×13 pan and pour stuffing into the pan. Top with cut up butter and cover with foil. Bake at 350 degrees for 30 minutes and then remove the foil and bake for another 15.

Serve and enjoy!