• 8servings
  • 1minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, D, P
MineralsNatrium, Silicon, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pan Easy Cornbread

  2. 8 slices thick cut bacon

  3. 2 onions, chopped

  4. 3 cloves garlic, minced

  5. 1 cup dried cranberries

  6. 1 cup small whole pecans

  7. 1 Granny Smith apple, peeled and chopped

  8. 2 tablespoons butter, melted

  9. 1/3 cup applesauce

  10. 1/2 cup chicken broth

  11. 1/2 teaspoon salt

  12. 1/8 teaspoon pepper

  13. 1 tablespoon fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. Bake Easy Cornbread according to directions. Let cool for 15 minutes, then cut into cubes. If you want to use a mix instead, be sure to use two 7-ounce boxes of mix; just one box doesn't make enough.

  2. Cook bacon in large saucepan until crisp; drain and set aside. Drain pan; do not wipe out. Add 2 tablespoons butter, then onions and garlic; cook and stir until light brown, about 8-9 minutes.

  3. Place cornbread cubes in pan; add bacon, onion, garlic, cranberries, pecans, and apple; toss to mix. In small bowl combine 2 tablespoons melted butter, applesauce, broth, salt, pepper, and thyme leaves; drizzle over cornbread mixture and toss to mix.

  4. Stuff into neck and large cavity of turkey; skewer to close. Roast according to directions for stuffed turkey.

  5. Or you can put the stuffing into a greased 2-quart pan. Refrigerate until 1 hour before it's time to eat; then bake at 350 degrees F for 45-55 minutes until stuffing is hot.


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