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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Corn Bread, Cherry, and Bacon Stuffing

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).

Cooking Light DECEMBER 2000

  • Yield: 12 servings (serving size: 3/4 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 28%
  • Fat: 7.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.1g
  • Protein: 5.7g
  • Carbohydrate: 39g
  • Fiber: 2.9g
  • Cholesterol: 41mg
  • Iron: 2.1mg
  • Sodium: 524mg
  • Calcium: 113mg
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