Bacon & Corn Sourdough Stuffing

Bacon & Corn Sourdough Stuffing

Bacon & Corn Sourdough Stuffing

Recipe by Nutmeg Nanny

SERVINGS

10

PREP TIME

10 Min

COOK TIME

30 Min

FEATURED PRODUCTS
Whole Kernel Sweet Corn, 15.25 oz.

Whole Kernel Sweet Corn, 15.25 oz.

Ingredients

  • 1 pound bacon, diced

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon minced fresh basil (or 1 tsp dried)

  • 1 tablespoon minced fresh rosemary (or 1 tsp dried)

  • 1 tablespoon minced fresh sage (or 1 tsp dried)

  • 1 tablespoon fresh thyme leaves (or 1 tsp dried)

  • 1/2 teaspoon Kosher salt

  • 1/4 teaspoon black pepper

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 8 cups cubed and dried out sourdough bread

  • 2 cups chicken stock

  • 1 pound bacon, diced

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon minced fresh basil (or 1 tsp dried)

  • 1 tablespoon minced fresh rosemary (or 1 tsp dried)

  • 1 tablespoon minced fresh sage (or 1 tsp dried)

  • 1 tablespoon fresh thyme leaves (or 1 tsp dried)

  • 1/2 teaspoon Kosher salt

  • 1/4 teaspoon black pepper

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 8 cups cubed and dried out sourdough bread

  • 2 cups chicken stock

Instructions

  1. Preheat oven to 375°F and spray 9×13-inch baking dish with non-stick cooking spray. Set aside.
  2. Add bacon to 12-inch skillet and cook over medium-high heat until crispy and browned. Remove with slotted spoon and place onto paper towel-lined plate, leaving drippings in skillet.
  3. Add onions and garlic. Cook 5 minutes. Stir in basil, rosemary, sage, thyme, salt, black pepper and corn. Remove from heat.
  4. In large mixing bowl, add bread, corn mixture, cooked bacon and stock. Stir until bread is moistened and everything is well-combined.
  5. Add to prepared dish and bake for 30 minutes, or until top of stuffing is browned and crispy.

  1. Preheat oven to 375°F and spray 9×13-inch baking dish with non-stick cooking spray. Set aside.
  2. Add bacon to 12-inch skillet and cook over medium-high heat until crispy and browned. Remove with slotted spoon and place onto paper towel-lined plate, leaving drippings in skillet.
  3. Add onions and garlic. Cook 5 minutes. Stir in basil, rosemary, sage, thyme, salt, black pepper and corn. Remove from heat.
  4. In large mixing bowl, add bread, corn mixture, cooked bacon and stock. Stir until bread is moistened and everything is well-combined.
  5. Add to prepared dish and bake for 30 minutes, or until top of stuffing is browned and crispy.
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