Minutes Prep time: 45
Minutes Total time: 75
Servings: 14
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 pkg (12 oz each) bacon slices, cut into 1/2-inch pieces
4 cups chopped onion
2 cups chopped celery
1-1/2 teaspoons dried thyme
1 teaspoon ground sage
2 cups chopped pecans, toasted
1 cup chopped Granny Smith apple, unpeeled
2 bags (14 oz each) cornbread stuffing crumbs with seasoning
3 cups reduced-sodium chicken broth
1/2 cup melted butter
1 teaspoon kosher salt
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 113 mg | 11% |
| Carbohydrate | 71 g | 24% |
| Cholesterol | 37 mg | 12% |
| Total Fat | 30 g | 47% |
| Iron | 5 mg | 25% |
| Calories | 628 kcal | 31% |
| Sodium | 1665 mg | 69% |
| Protein | 17 g | 35% |
| Saturated Fat | 8 g | 39% |
| Sugars | 7 g | 1% |
| Vitamin C | 3 mg | 6% |
Preheat oven to 350°F. Spray 3-quart baking dish with cooking spray. Cook bacon in large skillet until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside. Add onion and celery to drippings; cook over medium-high heat until tender, about 10 minutes. Stir in thyme and sage.
Stir together bacon, onion mixture, apples, pecans and stuffing mix in large bowl. Add broth, butter and salt, stirring well. Spoon mixture into baking dish.
Bake, covered for 30 minutes. Uncover and bake additional 15 minutes.
To toast pecans: Spread in even layer on baking sheet and place in 350°F oven for about 8 minutes, until fragrant.
Bacon, Apple and Pecan Cornbread Stuffing
