Sinful Stuffing

Name: Sinful Stuffing
Yield: 4-5 Servings
Cuisine: American
Ingredients: 1 Package Stove top Stuffing; 4-5 Strips bacon; 1 Large Carrot or half a bag of baby carrots; 1 1/2 Cup Chicken Broth; 1/2 Tsp Coarse ground pepper

Jeff Lynch @hobbit_chef

I adapted this recipe from the first cookbook I learned to cook from, The Better Homes and Gardens New Cook Book. The base of the recipe was from Golden Stuffed Cornish Hens, but I find it's more conenient to cook my stuffing separately, than in or around the bird.

Jeff Lynch @hobbit_chef

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Ingredients

4-5 Servings

1 PackageStove top Stuffing
4-5 Stripsbacon
1Large Carrot or half a bag of baby carrots
1 1/2 CupChicken Broth
1/2 TspCoarse ground pepper

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Steps

1

Preheat the oven to 375 degrees
2

In a non stick pan, fry the 4-5 bacon slices to render the fat from the bacon, pat the slices with a paper towel. While the bacon cooks for about 5 minutes, peel and slice the carrot, or slice the baby carrots into halves or quarters. Cook the sliced carrots about 5 minutes in the bacon fat, stirring them occasionally. Add the pepper to the carrots as they cook.
3

While the carrots cook, prepare the 1 1/2 Cups Chicken Broth in the microwave.
4

Dump the stove top Stuffing into the pan with the cooked carrots, along with the Chicken broth, and gently toss. Crumble the bacon slices into the stuffing mixture, and put the stuffing in a 8x12 glass Pyrex pan, and bake the mixture 30 minutes at 375 degrees. Serve along with Chicken, Rock Cornish Hens, Turkey, or other meat protein.