Bacon Pecan Cornbread Stuffing

Name: Bacon Pecan Cornbread Stuffing
Ingredients: 1.5 (16 ounce) bags cornbread stuffing mix; 1 12 cups pecan halves, toasted; 5 tablespoons butter; 2 cups onions, chopped; 2 cups celery & leaves, chopped; 6 ounces Canadian bacon, stacked and cut in 1/2-inch pieces (1 1/2 cups); 2 12 cups chicken broth; 12 cup water; 34 teaspoon fresh ground pepper; 12 teaspoon dried sage; 12 teaspoon dried thyme; 14 teaspoon dried marjoram; 14 teaspoon dried rosemary

13 ingredients

12 steps

Ingredients

1.5 (16 ounce) bags cornbread stuffing mix
1 12 cups pecan halves, toasted
5 tablespoons butter
2 cups onions, chopped
2 cups celery & leaves, chopped
6 ounces Canadian bacon, stacked and cut in 1/2-inch pieces (1 1/2 cups)
2 12 cups chicken broth
12 cup water
34 teaspoon fresh ground pepper
12 teaspoon dried sage
12 teaspoon dried thyme
14 teaspoon dried marjoram
14 teaspoon dried rosemary

Directions

1

Put stuffing mix and pecans in a very large bowl or pot.
2

Melt butter in a large skillet.
3

Add onions, celery and bacon; saute 5 minutes or until vegetables are crisp-tender.
4

Add remaining ingredients and bring to a boil.
5

Add to stuffing; toss to mix and moisten evenly.
6

Bag and refrigerate until ready to stuff turkey.
7

Stuff neck and body cavities, and bake the remainder of the stuffing separately.
8

Makes 16 cups per 3/4 serving
9

Stuffing Tip
10

After stuffing the bird, you'll still have extra stuffing.
11

Spoon it into a greased baking dish, drizzle with 1/2 cup broth, cover and bake 30 minutes.
12

Uncover and bake 15 minutes longer until lightly browned.