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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Smoked bacon and roasted corn make this dressing unique. Ingredients:
1 (29-ounce) can whole kernel corn, drained (2 3/4 cups) |
1 pound smoked bacon (we tested with nueske's) |
2 cups chopped onion |
1 1/2 cups chopped celery |
4 cloves garlic, chopped |
1/2 cup butter or margarine, melted |
6 cups (12 ounces) stuffing (we tested with pepperidge farm cubed country-style stuffing) |
1 1/2 cups coarsely chopped pecans, toasted |
1 large egg, lightly beaten |
2 to 2 3/4 cups chicken or turkey broth |
1/2 teaspoon salt |
1 teaspoon freshly ground pepper |
Directions:
1. Press corn between several layers of paper towels to remove excess moisture. Set aside.
2. Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Add corn to skillet; toss to coat. Cook over high heat, stirring constantly, until corn is roasted in appearance. Transfer to a large bowl.
3. Cook onion, celery, and garlic in butter in large skillet over medium-high heat, stirring constantly, until tender. Transfer to large bowl. Add stuffing, crumbled bacon, and pecans, stirring well. Add egg, desired amount of broth, salt, and pepper to stuffing mixture; stir gently.
4. Spoon dressing into a lightly greased 13 x 9 pan. Bake, uncovered, at 325° for 1 hour or until well browned.
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