Makes 16 cups per 3/4 serving
1 1/2 bags (16 oz each) cornbread stuffing mix
1 1/2 cups pecan halves, toasted
5 Tbsp butter or margarine
2 cups chopped onions
2 cups chopped celery with leaves
6 oz sliced Canadian bacon, stacked and cut in 1/2-inch pieces (1 1/2 cups)
2 1/2 cups chicken broth
1/2 cup water
3/4 tsp freshly ground pepper
1/2 tsp each dried sage and thyme
1/4 tsp each dried marjoram and rosemary
Put stuffing mix and pecans in a very large bowl or pot. Melt butter in a large skillet. Add onions, celery and bacon; saute 5 minutes or until vegetables are crisp-tender. Add remaining ingredients and bring to a boil. Add to stuffing; toss to mix and moisten evenly. Bag and refrigerate until ready to stuff turkey.
Stuff neck and body cavities, and bake the remainder of the stuffing separately.
Stuffing Tip: After stuffing the bird, you'll still have extra stuffing. Spoon it into a greased baking dish, drizzle with 1/2 cup broth, cover and bake 30 minutes. Uncover and bake 15 minutes longer until lightly browned.
courtesy of: Razzle Dazzle Recipes
love your pages of bacon recipes - here is a quick one for you:
ReplyDeleteshrimp - fresh - big and deveined
bacon a couple pounds
jalepenos - canned sliced or whole
take the huge shrimp and lace it with sliced jalepenos or whole then wrap a piece of bacon around it and secure with a toothpick or skewer.
bake or bbq or broil until bacon is crispy and shrimp is pink - doesn't take that long and oh so delicious
Anon,
ReplyDeleteI'll give it a try, sound delicious.