Recipe of the Week: Neely’s Holiday Cornbread Stuffing

restaurant-dreamstime_s_6289915Creating the perfect holiday menu can be hard. So and so doesn’t like pecans. My kids don’t like sweet potatoes without marshmallows. One thing we do know is that stuffing, (also known as dressing,) is one of those dishes synonymous with Thanksgiving. Who said the holidays have to be stressful? Enjoy this easy stuffing recipe from The Food Network.


  • 3/4 pounds bacon, cut into chunks
  • 2 large onions, chopped
  • 4 ribs celery, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 2 cups chopped pecans
  • 2 (16-ounce) bags dried corn bread stuffing mix
  • 4 cups chicken broth
  • 1/2 stick butter


Preheat oven to 350 degrees F.

Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; sauté until tender, about 6 minutes. Add the thyme and sage and sauté until fragrant. Stir in pecans.

In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.

Recipe courtesy of The Neelys

Source: The Food Network


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