Stuffing... it's not just for Breakfast anymore

What?? Stuffing??? For Breakfast??

You heard me right!  This awesome Thanksgiving Stuffing Recipe is a bacon, cornbread stuffing.  This means that the day after Thanksgiving, when you wake up with a Turkey Hangover, you can remedy it with a breakfast of eggs and stuffing!

I normally put a bit of butter in a pan, and add in the stuffing.  I warm it up and in the process, I crisp it nicely.  When it is almost done, I push the stuffing to the edges of the pan so that there is an empty space in the middle.  I add a little more butter and then throw in some whisked eggs.  In the process of scrambling them, I mix the egg in with the stuffing.  It is one of the most satisfying breakfasts one could eat.

But wait... you can't do any of this without the recipe itself.  So, for your eating pleasure, I present to you...

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Emeril's Bacon Cornbread Stuffing
(Modified to Gluten Free)

Ingredients:

1 tablespoon butter
6 slices of bacon (I recommend Boar's Head)
2/4 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
6 corn muffins crumbled*1 teaspoon salt
1/2 teaspoon cayenne or black pepper
1 1/2 - 2 cups chicken broth (I recommend Kitchen Basics chicken broth)**2 tablespoons chopped fresh sage
1 tablespoon of dried thyme
Additional butter for greasing the baking pan
*1 bag of Bob's Red Mill GF Cornbread mix makes 12+ corn muffins so you might need to double the other ingredients** The corn muffins turn out huge which means you need to use more broth

Directions:

Preheat the oven to 375 degrees F.
Grease a 9-inch square baking pan (bigger if you double the recipe) with butter and set aside
In a large skilet, 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.
When drained, crumble the bacon into bits.
Add the onions, celery and bell peppers to the pan and cook in the bacon grease, stirring often, until the onions are translucent, 4 - 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 - 40 minutes.