Roasted-Corn Bread Stuffing

Name: Roasted-Corn Bread Stuffing
Ingredients: 2 strips center-cut bacon, chopped (such as Oscar Mayer); 1/2 cup fresh corn kernels (1 ear yellow corn); 1/4 cup chopped onion; 1/4 cup chopped celery; 1/3 cup water; 1 (1 1/2-ounce) slice hearty white bread; 2 teaspoons chopped fresh sage; 2 teaspoons chopped fresh thyme; 1/4 teaspoon black pepper; 1/8 teaspoon salt; 1/4 cup fat-free, less-sodium chicken broth; Cooking spray

12 ingredients

4 steps

Ingredients

2 strips center-cut bacon, chopped (such as Oscar Mayer)
1/2 cup fresh corn kernels (1 ear yellow corn)
1/4 cup chopped onion
1/4 cup chopped celery
1/3 cup water
1 (1 1/2-ounce) slice hearty white bread
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup fat-free, less-sodium chicken broth
Cooking spray

Directions

1

Preheat oven to 350°.
2

Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon of drippings in pan; crumble bacon. Set aside. Add corn, chopped onion, and celery; cook 2 minutes, stirring occasionally. Stir in water, and bring to a boil. Cover, reduce heat, and simmer 5 minutes.
3

Crumble 2 Corn Bread Muffins into a large bowl. Place white bread in a food processor, and pulse until coarse crumbs form. Stir into the crumbled Corn Bread Muffins. Add corn mixture, sage, thyme, black pepper, salt, and bacon; stir to combine. Add broth; stir gently to coat. Place mixture in a (1-quart) baking dish coated with cooking spray. Bake at 350° for 30 minutes.
4

Totals include 2 Corn Bread Muffins.