Bacon Pecan Cornbread Stuffing
1 1/2 bags (16 oz each) cornbread stuffing mix
1 1/2 cups pecan halves, toasted
5 Tbsp butter or margarine
2 cups chopped onions
2 cups chopped celery with leaves
6 oz sliced Canadian bacon, stacked and cut in 1/2-inch pieces (1
1/2 cups)
2 1/2 cups chicken broth
1/2 cup water
3/4 tsp freshly ground pepper
1/2 tsp each dried sage and thyme
1/4 tsp each dried marjoram and rosemary
Put stuffing mix and pecans in a very large bowl or pot. Melt butter
in a large skillet. Add onions, celery and bacon; saute 5 minutes or
until vegetables are crisp-tender. Add remaining ingredients and
bring to a boil. Add to stuffing; toss to mix and moisten evenly.
Bag and refrigerate until ready to stuff turkey.
Stuff neck and body cavities, and bake the remainder of the stuffing
separately. Makes 16 cups per 3/4 serving
Stuffing Tip
After stuffing the bird, you'll still have extra stuffing. Spoon it
into a greased baking dish, drizzle with 1/2 cup broth, cover and
bake 30 minutes. Uncover and bake 15 minutes longer until lightly
browned. |