Double Cornbread Stuffing

4.5 from 2 ratings

A tasty twist on the classic cornbread stuffing recipe starts with a packaged cornbread mix, and adds turkey bacon, whole kernel corn, onions, and celery. This recipe comes from Butterball. Click Here to See More Stuffing Recipes

Servings

servings

Ingredients

nonstick cooking spray
3 tablespoon olive oil
3 cup thinly sliced sweet onions
½ cup butter
1¾ cup sliced celery
2 slices chopped turkey bacon, such as butterball®
2½ cup canned chicken broth
1 12- to 16-ounce package cornbread stuffing mix
6 17-ounce cans whole kernel corn, well drained

Directions

Preheat the oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick cooking spray.
Heat the oil in a large skillet set over medium-high heat. Add the onions. Cook and stir 5 minutes. Reduce the heat to medium-low; cover. Continue cooking until the onions are golden, 13 to 15 minutes, stirring occasionally.
Heat the butter in a large saucepan set over medium-high heat. Cook and stir the celery and turkey bacon until the celery is crisp-tender, 6 to 8 minutes. Stir in the chicken broth and stuffing mix; mix lightly. Stir in the cooked onions and corn.
Spoon the mixture into the casserole dish; cover. Bake until heated through, 35 to 40 minutes.