Corn Bread, Cherry, and Bacon Stuffing 2/3 cup fat-free milk 2 large eggs 2 (8 1/2-ounce) packages corn muffin mix Cooking spray 6 bacon slices 2 cups chopped onion 2 cups diced carrot 2 cups diced celery 1/2 cup dried tart cherries 1 (16-ounce) can fat-free, less-sodium chicken broth 1 cup chopped fresh parsley 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper Preheat oven to 400F. Combine milk and eggs in a bowl; stir well with a whisk. Stir in muffin mix; let stand 2 minutes. Pour corn bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into 1/2-inch cubes. Place cubes on a baking sheet; bake at 400° for 10 minutes or until golden brown. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, carrot, and celery to pan; sauté 5 minutes over medium-high heat. Stir in cherries and broth; cook 5 minutes. Combine corn bread cubes, bacon, onion mixture, parsley, thyme, salt, and pepper in a large bowl; stirring until well-blended. Spoon corn bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400F for 20 minutes or until thoroughly heated, stirring after 10 minutes. Yield: 12 servings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
