CORNBREAD AND BACON STUFFING RECIPES

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CORN BREAD, CHERRY, AND BACON STUFFING RECIPE | MYRECIPES



Corn Bread, Cherry, and Bacon Stuffing Recipe | MyRecipes image

You can make the corn bread croutons a day ahead (place them in an air-tight container) or up to a week in advance (keep them in the freezer).

Provided by Marge Perry

Yield 12 servings (serving size: 3/4 cup)

Number Of Ingredients 14

? cup fat-free milk
2 large eggs
2 (8 1/2-ounce) packages corn muffin mix
Cooking spray
6 bacon slices
2 cups chopped onion
2 cups diced carrot
2 cups diced celery
½ cup dried tart cherries
1 (16-ounce) can fat-free, less-sodium chicken broth
1 cup chopped fresh parsley
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat oven to 400°.
  • Combine milk and eggs in a bowl; stir well with a whisk. Stir in muffin mix; let stand 2 minutes. Pour corn bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into 1/2-inch cubes. Place cubes on a baking sheet; bake at 400° for 10 minutes or until golden brown.
  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, carrot, and celery to pan; sauté 5 minutes over medium-high heat. Stir in cherries and broth; cook 5 minutes.
  • Combine corn bread cubes, bacon, onion mixture, parsley, thyme, salt, and pepper in a large bowl; stirring until well-blended. Spoon corn bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes or until thoroughly heated, stirring after 10 minutes.

Nutrition Facts : Calories 248 calories, CarbohydrateContent 39 g, CholesterolContent 41 mg, FatContent 7.6 g, FiberContent 2.9 g, ProteinContent 5.7 g, SaturatedFatContent 2 g, SodiumContent 524 mg

BACON-CORNBREAD STUFFING RECIPE - BETTYCROCKER.COM



Bacon-Cornbread Stuffing Recipe - BettyCrocker.com image

Cranberries add a bit of sweetness to a savory stuffing starring cornbread and bacon.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 8

4 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup sweetened dried cranberries
2 1/4 cups water
4 cups seasoned cornbread stuffing crumbs (from 16-oz bag)
1/2 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 6 minutes, stirring occasionally, until browned but not crisp. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Stir in cranberries. Add water; heat to boiling. Remove skillet from heat.
  • Stir in stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.
  • Cover with foil; bake about 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 190 , CarbohydrateContent 30 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 470 mg, SugarContent 8 g, TransFatContent 0 g

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