Cranberries add a bit of sweetness to a savory stuffing starring cornbread and bacon.
slices bacon, cut into 1/2-inch pieces
cup chopped green bell pepper
cup chopped onion
cup sweetened dried cranberries
cups seasoned cornbread stuffing crumbs (from 16-oz bag)
teaspoon seasoned salt
teaspoon dried marjoram leaves
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 6 minutes, stirring occasionally, until browned but not crisp. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Stir in cranberries. Add water; heat to boiling. Remove skillet from heat.
Stir in stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.
Cover with foil; bake about 30 minutes or until thoroughly heated.
You can make this easy stuffing up to 4 hours ahead. Cover and refrigerate until it's time to bake. Add 5 to 10 minutes to the bake time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.