Double Cornbread Stuffing
< 90 minutes
3 tbsp. olive oil
3 cups thinly sliced sweet onions
⅓ cup butter
1¼ cups sliced celery
8 slices chopped Butterball® Turkey Bacon
2½ cups canned chicken broth
12-16 oz Pre-packaged Cornbread Stuffing Mix
1 can (17 oz.) whole kernel corn, well drained
- 1.Preheat oven to 350°F.
- 2.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.
- 3.Meanwhile, heat butter in large saucepan on medium-high heat. Cook and stir celery and turkey bacon 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.
- 4.Spoon mixture into well-sprayed 2-qt. casserole dish; cover.
- 5.Bake 35 to 40 minutes or until heated through.