Classic Cornbread Stuffing


1/3 cup butter
1-1/3 cups thinly sliced sweet onions
1-1/4 cups sliced celery
8 slices chopped Butterball Turkey Bacon
2-1/2 cups canned low-sodium chicken broth
2 boxes (6 ounces each) of STOVE TOP Cornbread Stuffing Mix
1 can (17 ounces) whole kernel corn, well drained

Directions: Preheat oven to 325 degrees F. Heat butter in large skillet on medium-high heat. Cook onions, celery and turkey bacon 8-10 minutes. Stir in chicken broth and stuffing mix; mix lightly. Stir in corn. Spoon mixture into well-sprayed 3-quart casserole dish; cover. Bake 35 to 40 minutes (uncovering during last 15 minutes), or until heated through (165oF).

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