1 tablespoon vegetable oil
6 slices white bread, torn into small pieces
1 cup kielbasa sausage, cut into 1 inch pieces
8 ounces white cornbread
1 (14 ounce) can chicken broth
1 large onion, cut in half
5 slices cooked bacon
6 slices Swiss cheese
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
Place bread slices in skillet. Brown on both sides and press lightly. Place bacon in skillet. Cook over medium heat about 5 minutes, or until crisp. Add sausage and cook about 1 minute, or until well browned.
Next, place white cornbread slices in skillet. Place bacon, sausage, bread pieces, onion, celery and bread slices on bottom half of pan. Pour in chicken broth. Bring to a boil, then reduce heat to low and simmer about 5 minutes.
Next, stir in onion, celery and bacon. Bring mixture to a simmer, then add Kielbasa, continue boiling about 5 minutes, or until thickened. Season with cheese. Return skillet to a boil, then add pasta.
Some people prefer a white glaze over creaminess, but I find this a little too much to add, so I leave it alone. Top with the skillet-roasted bacon slices and Swiss cheese, leaving pieces for garnish. Garnish with parsley and serve.