Bacon Corn Sourdough Stuffing


Recipe by Nutmeg Nanny

1 lb bacon (diced)
1 large sweet onion (diced)
3 clv garlic (minced)
1 tbsp fresh basil (minced)
1 tbsp fresh rosemary (minced)
1 tbsp fresh thyme leaves (minced)
1 tbsp fresh sage (minced)
8 c sourdough bread (cubed and dried out)
1 1⁄2 c chicken stock
kosher salt (to taste)
black pepper (to taste)

Pre-heat oven to 425 degrees F and spray 8x8 pan with non-stick spray. Set aside.

Add diced bacon to 12-inch skillet and set over medium-high heat. Cook bacon until crispy and browned.

Remove bacon and place onto paper towel-lined plate. Remove all but about 2 tablespoons of bacon grease in pan.

Add pan back to heat and add in onions. Cook for about 10 minutes while onions soften and start to get soft and slightly brown.

Add in garlic, basil, rosemary, sage, thyme, kosher salt, black pepper and drained Libby's® Whole Kernel Sweet Corn.

Remove from heat and stir to combine.

In large bowl, add bread, mixture from the pan, cooked bacon and chicken stock. Stir to combine or until bread is slightly moistened but not soaking wet or sticky.

Add to prepared pan and bake for about 30 minutes, or until top of stuffing is browned and bread feels crispy on top.