Corn Bread, Cherry, and Bacon Stuffing

By tammy1365

Ingredients

• 2/3 cup fat-free milk
• 2 large eggs $
• 2 (8 1/2-ounce) packages corn muffin mix $
• Cooking spray $
• 6 bacon slices $
• 2 cups chopped onion $
• 2 cups diced carrot $
• 2 cups diced celery $
• 1/2 cup dried tart cherries
• 1 (16-ounce) can fat-free, less-sodium chicken broth $
• 1 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt $
• 1/4 teaspoon black pepper $

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 400°.

Combine milk and eggs in a bowl; stir well with a whisk. Stir in muffin mix; let stand 2 minutes. Pour corn bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into 1/2-inch cubes. Place cubes on a baking sheet; bake at 400° for 10 minutes or until golden brown.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, carrot, and celery to pan; sauté 5 minutes over medium-high heat. Stir in cherries and broth; cook 5 minutes.

Combine corn bread cubes, bacon, onion mixture, parsley, thyme, salt, and pepper in a large bowl; stirring until well-blended. Spoon corn bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes or until thoroughly heated, stirring after 10 minutes.