Directions:
- In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside.
- In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to corn bread mixture along with pecans, salt, pepper and bacon; mix well.
- Pour into a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes. Yield: 8 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.05 Kcal (1528 kJ) | ||
| Calories from fat | 328.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.51g | 56% | |
|---|---|---|---|
| Cholesterol | 53.6mg | 18% | |
| Sodium | 392.96mg | 16% | |
| Potassium | 194.42mg | 4% | |
| Total Carbs | 5.06g | 2% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 199.72 Kcal (836 kJ) | ||
| Calories from fat | 179.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.97g | 56% | |
|---|---|---|---|
| Cholesterol | 29.33mg | 18% | |
| Sodium | 214.99mg | 16% | |
| Potassium | 106.37mg | 4% | |
| Total Carbs | 2.77g | 2% | |
| Sugars | 1.08g | 8% | |
| Dietary Fiber | 1.1g | 8% | |
| Protein | 3.58g | 13% | |
| Vitamin C | 1.2mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 4% | |
| Calcium | 20.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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