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Apple Cranberry Pecan Cornbread Stuffing
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Description
This is a real treat for Thanksgiving. The apples and the Craisins make a really tangy addition to a traditional cornbread stuffing!
Ingredients
- 1 package (14 Oz. Package) Cornbread Stuffing Mix
- 8 slices Bacon, Cooked And Crumbled
- ½ cups Celery, Chopped
- ½ cups Onion, Chopped
- ½ cups Pecans, Chopped
- ½ teaspoons Thyme
- ½ teaspoons Marjoram
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Rubbed Sage
- 1 cup Apple, Peeled And Chopped
- ½ cups Craisins
- 1 stick Butter, Melted
- 2 cans (14 Oz. Can) Reduced Sodium Chicken Broth
Preparation
Preheat oven to 350 degrees. Cook bacon slices in skillet; remove bacon and drain. Cook the celery and onions in the bacon drippings until tender. Combine crumbled bacon, onion celery mixture, pecans, thyme, marjoram, salt, pepper, sage, apples, and Craisins in a large bowl. Stir in stuffing mix. In a separate bowl melt butter, add broth to butter, stir and pour into the large bowl of stuffing mixture. Stir well.
Spray a 9 x 13 baking dish with cooking spray. Spoon in stuffing mixture. Cover and bake 30 minutes. Uncover and bake an additional 15 minutes.
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Shiree on 11.13.2010
I loved this recipe! I had to use homemade corn bread because I’m allergic to soy so I had a little to much corn bread but I plan to fix it with a little more chicken stock. Very nummy and definitely a recipe I will be using for Thanksgiving this year and in the future. Thank you!