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Cornbread Stuffing with Chestnuts & Bacon

Easy to make and mouthwateringly good, this savory stuffing gets a touch of sweetness from dried cherries.  It makes a great addition to your holiday menu, but it's simple enough for weeknight dinners too!

At a glance

Prep

20 min.

Total

50 min.

Serves

6

Servings: about 3/4 cup each

Bake: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pepperidge Farm® Cornbread Stuffing

    Pepperidge Farm® Cornbread Stuffing

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What You'll Need

4 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
1 stalk celery, chopped (about 1/2 cup)
1 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 package (8 ounces) Pepperidge Farm® Cornbread Stuffing
1/2 cup drained chopped jarred chestnuts
1/4 cup coarsely chopped dried cherries
1/4 cup cooked crumbled bacon

How to Make It

  • 1

    Heat the butter in a 4-quart saucepan over medium-high heat.  Add the onion and celery and cook until the vegetables are tender-crisp. Remove the saucepan from the heat.

  • 2

    Add the broth, stuffing, chestnuts, cherries and bacon to the saucepan and mix lightly.  Spoon the stuffing mixture into a greased 2-quart casserole.  Cover the casserole.

  • 3

    Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.

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RID#51051
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