Festive corn casserole with poultry stuffing
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
The Neelys know how to make this delicious dish in a fraction of the time: use a ready-made chicken stuffing mix with cornbread. Patrick and Gina combine it with crispy bacon and pecans for texture, plus fresh vegetables and herbs for a complete meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 gr. diced bacon
- 2 large onions, chopped
- 4 chopped celery stalks
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- 2 cups chopped pecans
- 4 cups chicken broth
- 2 packs (450 g each) of dry stuffing mix (mixture for stuffing poultry) with cornbread
- 60 g butter
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
In a heavy skillet, fry the bacon until crisp. Reduce heat and add the onion and celery. Cook until tender, about 6 minutes.
Add thyme and sage and heat until fragrant. Stir in the nuts. - Place the stuffing mixture, bacon, and vegetables in a large bowl and stir in the chicken broth. Transfer to a 33x23x5 cm casserole dish.
Place pieces of butter on top of the casserole and cover the dish with foil. Bake for 30 minutes, then remove the foil and cook until crispy, about 15 more minutes.
Categories:
Similar recipes
