Recipe

Corn Bread Cherry And Bacon Stuffing Recipe


Corn Bread Cherry And Bacon Stuffing Recipe Midgelet / All my dishes
11 months, 3 weeks ago
A great combo in this flavorful cornbread stuffing- nice for the winter holidays
Prep:20m Cook:60m Servings:12

Midgelet

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Ingredients
  • 2/3 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
  • 1/2 cup dried tart cherries
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions
  1. Preheat oven to 400F.
  2. Combine milk and eggs in a bowl; stir well with a whisk.
  3. Stir in muffin mix; let stand 2 minutes.
  4. Pour corn bread mixture in a 13 x 9-inch baking dish coated with cooking spray.
  5. Bake at 400F for 20 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool and cut into 1/2-inch cubes.
  7. Place cubes on a baking sheet; bake at 400° for 10 minutes or until golden brown.
  8. Cook bacon in a large nonstick skillet over medium heat until crisp.
  9. Remove bacon from pan, reserving 1 teaspoon drippings in pan.
  10. Crumble bacon; set aside.
  11. Add onion, carrot, and celery to pan; sauté 5 minutes
  12. over medium-high heat. Stir in cherries and broth; cook 5 minutes.
  13. Combine corn bread cubes, bacon, onion mixture, parsley, thyme, salt, and pepper in a large bowl; stirring until well-blended.
  14. Spoon corn bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
  15. Bake at 400F for 20 minutes or until thoroughly heated, stirring after
  16. 10 minutes.

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Comments

herby 11 months, 3 weeks ago said:
Anything with bacon yum!


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