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Bacon-Pecan Cornbread Stuffing
1 1/2 bags (16 oz each) cornbread stuffing mix
1 1/2 c pecan halves, toasted
5 Tbs butter or margarine
2 c chopped onions
2 cchopped celery with leaves
6 oz sliced Canadian bacon, stacked and cut in 1/2-inch pieces
2 1/2 c chicken broth
1/2 c 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.
Recipe featured in Bread Daily on 11/17/01.