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Bacon and Cheese Cornbread Stuffing

Prep time: 30 minutes
Cook time: about 1 1/2 hours

6 strips bacon
1/4 cup butter
1 (1 lb.) package Garden Highway Traditional Stuffing Mix*
5 cups 3/4-inch pieces torn or cubed bread, lightly toasted
4 cups coarsely crumbled cornbread, lightly toasted
2 1/2 to 3 cups chicken stock
1 (6-oz.) package Parrano Cheese, cut into 1/4-inch cubes
Freshly ground sea salt and pepper to taste
Preheat oven to 375°F and lightly butter an 11 X 7-inch baking dish.
Cook bacon in a large skillet over medium heat until crisp; remove and drain on paper towels. Melt butter with bacon grease. Add vegetables and cook for 10 minutes to soften. Stir together vegetables and toasted bread in a large bowl with stock and cheese. Break bacon into pieces into the mixture and stir lightly until bread is moist but not soggy. Season with salt and pepper. (May be prepared 2 days ahead and stored tightly covered in the refrigerator). Spread in prepared baking dish and bake for 1 hour or until top is lightly browned, tenting with foil if top browns too quickly. Makes 10 to 12 servings.

*May substitute 1 1/2 cups each: chopped onion and celery, plus 2 tablespoons chopped fresh herbs (sage, thyme and rosemary) or teaspoons dried herbs.



 
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© 2020 Patty Mastracco Food, Inc.
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