recipes
Double Cornbread Stuffing
A tasty twist on a classic recipe starts with a packaged corn bread mix, and adds turkey bacon, whole kernel corn, onions and celery.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Bake/Roast
- 25 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
Ingredients
- 3 tablespoons olive oil
- 3 cups thinly sliced sweet onions
- 1/3 cup butter
- 1 1/4 cups sliced celery
- 8 slices chopped Butterball® Turkey Bacon
- 2 1/2 cups canned chicken broth
- 2 packages (6 ounces each) STOVE TOP Cornbread Stuffing Mix
- 1 can (17 ounces) whole kernel corn, well drained
- Directions
- Nutrition Info
- Serving Suggestions
-
Preheat oven to 350°F.
Heat oil in large skillet on medium-high heat. Add onions. Cook and stir 5 minutes. Reduce heat to medium-low; cover. Continue cooking 13 to 15 minutes or until onions are golden, stirring occasionally.
Meanwhile, heat butter in large saucepan on medium-high heat. Cook and stir celery and turkey bacn 6 to 8 minutes or until celery is crisp-tender. Stir in chicken broth and stuffing mix; mix lightly. Stir in cooked onions and corn.
Spoon mixture into well-sprayed 2-quart casserole dish; cover.
Bake 35 to 40 minutes or until heated through.
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