Bacon Corn Stuffing
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Bacon Corn Stuffing
Bacon Corn Stuffing
8 cups (1-inch cubes) French bread
1/2 lb. platter bacon, coarsely chopped
2 cups coarsely chopped onion
3 large stalks celery, sliced
2 to 2 cups Raley's Chicken Broth
1 tsp. dried thyme
1 tsp. dried rosemary
1 (8.75- oz.) can Raley's Corn, drained
Salt and pepper to taste

Prep: 20 minutes, Cook: about 1 hour, 10 minutes, Serves: 12

1. Preheat oven to 375°F and lightly butter an 11 X 7-inch baking dish. Place bread cubes on a baking sheet and bake for 10 minutes to lightly toast.

2. Cook bacon over medium heat in a large skillet; carefully remove with a slotted spoon and drain on paper towels. Add onion to skillet and cook for 10 minutes, stirring occasionally. Add celery; cook and stir for 5 minutes more.

3. Place bread cubes in a large bowl and stir in broth; let stand for 10 minutes, stirring occasionally, until broth is absorbed. Add cooked vegetables, seasonings, corn and bacon and stir again lightly. Season with salt and pepper.

4. Lightly spoon into baking dish and bake for 45 to 50 minutes or until golden brown on top.

Nutritional Information:
202 calories, 6 g protein, 8 g total fat (3 g sat., 0 g trans), 26 g carbohydrate, 2 g fiber, 2 g sugar, 12 mg cholesterol, 589 mg sodium, 7 points