Corn Bread, Cherry, and Bacon Stuffing

Corn Bread, Cherry, and Bacon Stuffing Recipe
Becky Luigart-Stayner
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).

Yield:

12 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 28 %
Fat 7.6 g
Satfat 2 g
Monofat 3 g
Polyfat 2.1 g
Protein 5.7 g
Carbohydrate 39 g
Fiber 2.9 g
Cholesterol 41 mg
Iron 2.1 mg
Sodium 524 mg
Calcium 113 mg

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

Preparation

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.

Note:

Marge Perry,

December 2000
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