6strips cooked bacondiced (pan drippings from frying the bacon reserved)
2cupsProgresso chicken cooking stockroom temperature
1/2cuppumpkin pureeroom temperature
1/4cupunsalted buttermelted
3/4teaspoondried rubbed sage
1/2teaspoondried ground thyme
1/2teaspoondried crushed rosemary
1/2teaspoonsalt
1/4teaspoonblack pepper
Instructions
Preheat oven to 375 degrees Fahrenheit. In a large bowl, toss together the cornbread, onion, dates, and bacon. Set aside.
In a medium bowl, whisk together the chicken stock, pumpkin puree, butter, bacon pan drippings, sage, thyme, rosemary, salt, and black pepper. Drizzle the stock mixture over the cornbread mixture and toss until combined.
Empty the stuffing into a medium casserole dish and place it in the oven. Bake until the top of the cornbread is golden brown, about 45 minutes. Remove and allow to cool for 5 minutes before serving.
Recipe Notes
This post is sponsored by Progresso, but all thoughts and opinions are my own, per usual!