Spouses Neely know how to cook this delicious dish with minimum time: use the ready-made mixture for stuffing poultry with corn bread. Patrick and Gina mix her up with crispy bacon and pecans for texture, plus fresh vegetables and herbs to make a complete meal. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr chopped bacon
- 2 chopped large onion heads
- 4 chopped celery stalks
- 1 tbsp. l chopped fresh thyme
- 1 tbsp. l chopped fresh sage
- 2 tbsp. chopped pecans
- 4 tbsp. chicken broth
- 2 pack (450 gr.) dry stuffing for stuffing (mix for stuffing poultry) with corn bread
- 60 gr butter
Recipes with similar ingredients: corn bread, bacon, nuts pecans, onions, celery, thyme, sage
Recipe preparation:
- Preheat the oven to 180 ° C. In a heavy frying pan, fry the bacon until crisp. Reduce heat and add onion and celery. Cook until soft for about 6 minutes. Add thyme and sage and Warm until aroma. Stir in the nuts.
- Put the stuffing mixture, bacon and vegetables in a large bowl, mix with chicken stock. Put in a casserole dish 33x23x5 cm in size. Put slices of creamy on top of the casserole oil and cover the dish with foil. Bake for 30 minutes, then remove the foil and cook until crisp about 15 minutes
