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BROWSE

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BACON, APPLE AND PECAN CORNBREAD STUFFING

Active Time : 1 Hour 15 Minutes
Total Time : 1 Hour 15 Minutes
Serves : 14
INGREDIENTS
  • 1 pkg (12 oz each) bacon slices, cut into 1/2-inch pieces
  • 4 4 med = about 4 cups medium onions, chopped
  • 6 celery ribs, chopped
  • 1 cup chopped dried apples
  • 6 cups chopped pecans, toasted
  • 1-1/2 teaspoons dried thyme
  • 1 teaspoon rubbed sage
  • 1 pkg (16 oz each) cornbread stuffing crumbs with seasoning
  • 2-1/2 cups reduced-sodium chicken broth
  • 1/2 cup Parkay® Original-stick, melted
  • PAM® Original No-Stick Cooking Spray
DIRECTIONS

Preheat oven to 350°F. Cook bacon in large skillet until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside. Add onion and celery to drippings; cook over medium-high heat 25 to 30 minutes or until tender.

Combine bacon, onion mixture, apples, pecans, thyme and sage in large bowl; stir in stuffing mix. Add broth and Parkay, stirring well. Spoon mixture into 3-quart baking dish sprayed with cooking spray.

Bake, covered for 30 minutes. Uncover and bake additional 15 minutes.

For stuffed turkey: Place 7 cups stuffing into cavity of 16 pound turkey. Bake according to package directions. Spoon remaining stuffing into a 1-1/2 quart baking dish sprayed with cooking spray. Bake, covered, at 350°F for 30 minutes; uncover and bake additional 15 minutes.