Pepper & Bacon Cornbread Stuffing

Equally good as a side dish for baked ham, cornbread stuffing is great at soaking up flavor. An effortless move away from the ordinary.

• 1 - 1 lb. loaf cornbread, cut into 1/2" cubes 
• 1 Windset Farms™ Gusto™ Hot Pepper, finely chopped 
• 2 Windset Farms™ Maestro™ Sweet Bell Peppers (red), diced 
• 4 ribs celery, chopped 
• 2 yellow onions, thinly sliced 
• 1/2 lb. smoked bacon, diced 
• 1 Tbsp. of each fresh sage, fresh thyme, Italian parsley, all finely chopped 
• 1/2 cup chicken stock 
• 2 Tbsp. butter, melted
• salt and pepper, to taste 

Instructions:

1. Heat oven to 325ºF.
2. Butter a 2-quart baking dish.
3. Place cornbread on a baking sheet and place in oven for 20 minutes to dry out.
4. In a large skillet, over medium/high heat, sauté bacon until nicely browned. Remove bacon and sauté celery and onions in remaining bacon fat until softened. Add Gusto™ pepper and Maestro™ peppers and sauté for another 2 minutes. Add herbs and season to taste with salt. Remove from heat. 
5. Toss cornbread with vegetable mixture and bacon. Season to taste with salt and pepper. 
6. Transfer to the buttered baking dish and drizzle with chicken stock. Bake, uncovered for 30 minutes or until golden brown.