Prep Time: 10 minutes
Cook Time: 50 minutes
Bacon Cornbread Stuffing with Raisins & Nuts
Prep Time: 20 minutes
Cook Time: 30 minutes
Bacon Cornbread Stuffing with Raisins and Nuts
Bacon, raisins and nuts make this cornbread one that will have everyone asking where you found the recipe.
- 1 1/2 cups House-Autry Yellow Self-Rising Corn Meal Mix
- 1 large egg
- 1 tbsp oil
- 1 cup milk
- 6 slices bacon, cut crosswise into pieces
- 4 ribs celery, diced
- 1/2 large sweet onion, diced
- 1/3 cup raisins, chopped
- 2 tbsp toasted nuts
- 2 tsp dried sage
- 1/3 cup butter
- 3/4 cup (plus more if needed) chicken broth or stock
- salt and pepper to taste
Preheat oven to 425°F. Prepare cornbread according to package directions; cool to room temperature. In a large skillet, cook bacon until crisp. Remove from skillet and set aside. Add celery, onion and sage to skillet with rendered bacon fat and cook until onion turns translucent and celery has softened slightly. Tear cornbread into pieces and add to skillet with vegetables. Stir in the nuts, raisins and cooked bacon. Cook another minute or two to warm everything through. Meanwhile, combine the butter and chicken broth. Microwave on high until butter is completely melted; stir into stuffing, adding more chicken broth if the mixture seems dry. Salt and pepper to taste.
Products used in this recipe:
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