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Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing


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  • 1/2 lb thick bacon slices, cut crosswise into 1/2 inch pieces
  • 1 cup chopped dried apples
  • 1 1/2 teas dried rubbed sage
  • 8 cups dried corn bread stuffing mix (2 16oz pkgs)
  • 4 cups chopped onions
  • 3 cups chopped celery
  • 1 tablespoon chopped fresh thyme
  • 2 7.4oz jars roasted chestnuts
  • 1 3/4 cups chicken broth
  • 2 tablespoons butter, melted



Step 1

Cook bacon in heavy large skillet over meidum high ehat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tblsp drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over meidum heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter. Bake in 13x9x2 inch baking dish. Add enough extra broth ot moisten. Cover with buttered foil. Bake at 350 until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.


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