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Pumpkin Cornbread Stuffing with Bacon and Dates

Author Eva Kosmas Flores

Ingredients

  • 1 lb cornbread crumbled
  • 1 medium yellow onion diced
  • 1 cup chopped pitted dates
  • 6 strips cooked bacon diced (pan drippings from frying the bacon reserved)
  • 2 cups Progresso chicken cooking stock room temperature
  • 1/2 cup pumpkin puree room temperature
  • 1/4 cup unsalted butter melted
  • 3/4 teaspoon dried rubbed sage
  • 1/2 teaspoon dried ground thyme
  • 1/2 teaspoon dried crushed rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. In a large bowl, toss together the cornbread, onion, dates, and bacon. Set aside.
  2. 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.
  3. 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!