BACON-CORNBREAD STUFFING

Bacon-Cornbread Stuffing image

Cranberries add a bit of sweetness to a savory stuffing starring cornbread and bacon.

Provided by Betty Crocker Kitchens

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

4 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup sweetened dried cranberries
2 1/4 cups water
4 cups seasoned cornbread stuffing crumbs (from 16-oz bag)
1/2 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves

Steps:

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 6 minutes, stirring occasionally, until browned but not crisp. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Stir in cranberries. Add water; heat to boiling. Remove skillet from heat.
Stir in stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.
Cover with foil; bake about 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 8 g, TransFat 0 g