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Multi-Grain Cornbread & Bacon Stuffing with Red Bell Pepper and Pecan

We recently posted our perfect multigrain cornbread recipe and we had to follow-up with this outstanding home-baker's recipe for divine holiday stuffing!
red-pepper-pecan-stuffing-blog

Bacon, onion, red bell pepper, and garlic mingle together with the whole grain cornbread’s full flavor profile. Add to that the crunch of chopped pecan and the bright flavor of fresh chopped parsley, and this stuffing will be a family tradition to come back to year after year! We’re so proud of our distinctive grains and the quality that they bring to your table. Happy Thanksgiving!

Multi-grain Cornbread & Bacon Stuffing with Red Bell Pepper and Pecan

1 batch Panhandle Country Sweet Multi-Grain Cornbread, prepared, cooled, cubed
2 Tbsp. extra-virgin olive oil
8 oz. bacon, chopped
1 cup onion, finely chopped
½ cup red bell pepper, finely chopped
1 cup celery, fine minced
1 Tbsp. garlic, minced
2 Tbsp. poultry seasoning
¼ cup fresh chopped Italian flat-leaf parsley
½ cup chopped pecan
½ cup turkey or chicken stock

Directions:

  • Heat the olive oil over medium heat in a large, heavy, nonstick skillet, and add the bacon and onion.
  • Cook, often stirring, until onion begins to soften and bacon starts to brown, about seven minutes.
  • Add the bell pepper and celery. Cook together for another few minutes, until the vegetables are tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with vegetable stock.
  • Transfer to a buttered or oiled 2-quart baking dish. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes or a slow cooker for 2 hours on high or 4 hours on low.