Corn Bread Stuffing with Apples, Bacon and Pecans Forget boxed stuffing! Ingredients 2 8 1/2 ounce packages corn bread mix 4 slices thick-cut bacon 2 tablespoons unsalted butter, plus more for dish 2 medium onions, diced 4 celery stalks, diced 1 apple, peeled, cored and diced 1/2 cup toasted pecans, coarsely chopped 1 teaspoon mustard powder 1/4 teaspoon kosher salt 1/4 teaspoon nutmeg 1/4 teaspoon ground coriander 1/4 teaspoon ground pepper 1 1/2 cups low-sodium chicken broth Directions 1. Bake corn bread according to package directions. Remove from pan, cut into 1-inch strips and spread out on a baking sheet. Let stand overnight to dry or bake in a 350 degree F oven 15 minutes. Coarsely crumble into 1-inch pieces and set aside in a large bowl. 2. In a large nonstick skillet, cook bacon over medium heat, turning occasionally, until just crisp and deep golden; drain on paper towels, leaving fat in skillet. Add butter, onion, celery and apple to skillet. Cook over medium-high heat, stirring occasionally, until onion is softened, about 8 minutes. 3. Heat oven to 350 degrees F. Butter a 13-by-9-inch baking dish. Crumble bacon into small pieces. In a large bowl, gently stir together corn bread, bacon, onion mixture, nuts, mustard powder, salt, nutmeg, coriander and pepper until just combined. Drizzle broth over stuffing while gently stirring to combine. Transfer to prepared dish and cover with foil. 4. Bake stuffing 15 minutes. Remove foil and bake until golden brown and heated through, 20 to 30 minutes more. Makes 10 to 12 servings. nutrition information
Posted on: Sun, 21 Dec 2014 22:02:16 +0000
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