Cornbread Stuffing with Chestnuts & Bacon
  • Print

Cornbread Stuffing with Chestnuts & Bacon

  • Prep: 20 minutes
  • Serves: 6

Ingredients & Directions

  • 4 tablespoons butter
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 stalk celery, chopped (about 1/2 cup)
  • 1.5 cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth
  • Swanson® Natural Goodness® Chicken Broth
  • 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

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.

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.

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