Bacon Cornbread Stuffing With Raisins & Nuts – a delicious recipe with yellow self-rising, egg, oil, milk, bacon, celery. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 425u00b0F. Prepare cornbread according to package directions; cool to room temperature. In a large skillet, cook bacon until crisp. Remove from skillet and set aside. Add celery, onion and sage to skillet with rendered bacon fat and cook until onion turns translucent and celery has softened slightly. Tear cornbread into pieces and add to skillet with vegetables. Stir in the nuts, raisins and cooked bacon. Cook another minute or two to warm everything through. Meanwhile, combine the butter and chicken broth. Microwave on high until butter is completely melted; stir into stuffing, adding more chicken broth if the mixture seems dry. Salt and pepper to taste.
658
kcal
Calories
45
g
Fat
25
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 1/2 cups yellow self-rising cornmeal, 1 large egg, 1 tablespoon oil, 1 cup milk, and more.
Yes, Bacon Cornbread Stuffing With Raisins & Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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