Corn Bread Cherry And Bacon Stuffing |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A great combo in this flavorful cornbread stuffing- nice for the winter holidays 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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