Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 1/2 cup butter

  3. 1 package (16 ounces) corn bread stuffing mix

  4. 10 bacon strips, diced

  5. 1 cup chopped celery

  6. 1-1/2 cups chopped green onions

  7. 1/2 cup coarsely chopped pecans

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to corn bread mixture along with pecans, salt, pepper and bacon; mix well. Pour into a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes. Yield: 8 cups.


Send feedback