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Bacon-Cornbread Stuffing

Cranberries add a bit of sweetness to a savory stuffing starring cornbread and bacon.

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 (7) 5 Reviews
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  • Prep Time 25 min
  • Total Time 55 min
  • Servings 8

Ingredients

4
slices bacon, cut into 1/2-inch pieces
1/2
cup chopped green bell pepper
1/2
cup chopped onion
1/2
cup sweetened dried cranberries
2 1/4
cups water
4
cups seasoned cornbread stuffing crumbs (from 16-oz bag)
1/2
teaspoon seasoned salt
1/4
teaspoon dried marjoram leaves

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 Stir in stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.
  • 3 Cover with foil; bake about 30 minutes or until thoroughly heated.

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
470mg
470%;
Total Carbohydrate
30g
30%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
8%;
Calcium
4%;
Iron
8%;
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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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