<http://schema.org/recipeInstructions>
" Heat oven to 300 degrees F. Place cornbread on a large baking sheet. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely (can be made 3 days ahead and kept loosely covered at room temperature). Place cornbread in a large bowl. Cook bacon in a large skillet over medium heat until golden and crisp around edges and most of the fat has been rendered; remove bacon with a slotted spoon to paper towels to drain. Discard all but 3 Tbsp of the bacon drippings from skillet. Add onions; cook 8 minutes, stirring occasionally. Stir in sage; continue to cook 4 minutes, or until onion is translucent and lightly golden. Stir into cornbread with salt. Drizzle broth over stuffing and gently toss until evenly moistened (if you prefer wetter stuffing, add more broth). Spoon dressing into a buttered shallow 2-quart baking dish or casserole; dot top with butter. Cover with foil (can be prepared up to 1 day ahead and refrigerated). While turkey rests, place stuffing in a 350-degree F oven for 25 minutes. Remove foil; bake 10 to 15 minutes, or until stuffing is hot and browned.Nutritional information is based on a 1/2-cup serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a28041/cornbread-bacon-onion-stuffing-rbk1107/>