Make Cornbread Stuffing with Bacon and prepare to make your Thanksgiving guests smile. The only thing tastier than cornbread stuffing is Cornbread Stuffing with Bacon.
What You Need
Original recipe yields 12 servings
1 small fennel bulb
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 large onion, cut lengthwise into quarters, then sliced crosswise
2 pkg. (6 oz. each) STOVE TOP Cornbread Stuffing Mix
3 cups boiling water
2 cups frozen corn
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Let's Make It
Heat oven to 350°F.
Cut stalks and fronds from top of fennel bulb; reserve a few fronds for garnish. Discard stalks and remaining fronds. Trim root end of fennel; remove and discard any tough or discolored outer layers. Cut fennel bulb lengthwise in half; remove and discard fibrous core. Coarsely chop fennel.
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions and fennel to reserved drippings in skillet; cook 12 to 14 min. or until tender and golden brown, stirring frequently.
Add boiling water to stuffing mix in large bowl; stir just until moistened. Add onion mixture, corn and bacon; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
Bake 30 min. or until heated through, uncovering after 15 min.
Garnish with reserved fennel fronds before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4g
Trans Fat 1.5g
Total Carbohydrates 30g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.