Double Cornbread Stuffing

A tasty twist on a classic recipe starts with a packaged corn bread mix, and adds turkey bacon, whole kernel corn, onions and celery.

Ingredients

• 3 tablespoons olive oil
• 3 cups thinly sliced sweet onions
• 1/3 cup butter
• 1 1/4 cups sliced celery
• 8 slices chopped #
• 2 1/2 cups canned chicken broth
• 2 packages (6 ounces each) STOVE TOP Cornbread Stuffing Mix
• 1 can (17 ounces) whole kernel corn, well drained

Directions

1. Preheat oven to 350°F.

2. Heat oil in large skillet on medium-high heat. Add onions. Cook and stir 5 minutes. Reduce heat to medium-low; cover. Continue cooking 13 to 15 minutes or until onions are golden, stirring occasionally.

3. Meanwhile, heat butter in large saucepan on medium-high heat. Cook and stir celery and turkey bacn 6 to 8 minutes or until celery is crisp-tender. Stir in chicken broth and stuffing mix; mix lightly. Stir in cooked onions and corn.

4. Spoon mixture into well-sprayed 2-quart casserole dish; cover.

5. Bake 35 to 40 minutes or until heated through.