Bacon Cornbread Stuffing with Black Peppercorns

  • Total Time: 20 mins
  • Hands-on Time: 20 mins
  • Makes: 9 servings

Redress your typical dressing with bacon cornbread stuffing featuring a kick of organic black peppercorns and chili powder, fragrant cumin and savory garlic.

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1. Preheat oven to 350 degrees. Lightly grease a 9x13-inch casserole dish.
2. Melt butter in a large skillet set over medium heat. Add onion, carrot, red pepper, celery, peppercorns, garlic powder, cumin, oregano, chili powder, brown sugar, salt and cinnamon. Cook, stirring frequently, for 8 to 10 minutes or until vegetables are softened. Cool slightly.
3. In a large bowl, toss vegetable mixture with cornbread, bacon and parsley until combined. Stir in eggs until combined. Stir in broth gradually. Transfer to prepared pan. Cover with foil.
4. Bake, covered, for 30 minutes. Remove foil and continue to bake for 15 to 20 minutes or until set in the center and golden on top. Let stand for 5 minutes before serving.

Stir in turkey drippings to add moisture.



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