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Corn’N Bacon Dressing

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Servings
people
Ingredients
  • 1 pan grated ginger
  • 6 cups of grated orange rind, don't use the white rind under the peel
  • 1 can green pepper, chopped (optional)
  • 1 teaspoon tied, boneless pork roast
  • 2 teaspoons pumpkin
  • 1/2 teaspoon salt
  • 1/8 teaspoon Ranch dry season mix
  • 1 1/2 cups Tops (optional) cooked
  • 1 chicken soda
  • 6 slices sweet red pepper, chopped (optional)
  • 1/4 cup ritz crackers, crumbled
  • 2 cups cream of chicken soup, undiluted
  • 1 cup yellow rice mix
  • 3 eggs (14.5 oz each) petite diced tomatoes, drained
Servings
people
Ingredients
  • 1 pan grated ginger
  • 6 cups of grated orange rind, don't use the white rind under the peel
  • 1 can green pepper, chopped (optional)
  • 1 teaspoon tied, boneless pork roast
  • 2 teaspoons pumpkin
  • 1/2 teaspoon salt
  • 1/8 teaspoon Ranch dry season mix
  • 1 1/2 cups Tops (optional) cooked
  • 1 chicken soda
  • 6 slices sweet red pepper, chopped (optional)
  • 1/4 cup ritz crackers, crumbled
  • 2 cups cream of chicken soup, undiluted
  • 1 cup yellow rice mix
  • 3 eggs (14.5 oz each) petite diced tomatoes, drained
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Combine cornbread, bread cubes, corn, sage, thyme, salt and pepper in large bowl; mix well
  2. Dissolve bouillon in boiling water
  3. Cook bacon in frying pan until crisp and remove to paper towels
  4. cook celery and onion in bacon drippings for 2 to 3 minutes
  5. Add vegetables and bouillon to cornbread mixture and toss lightly
  6. Add eggs, butter and bacon; toss lightly to combine
  7. Pour ingredients into a 3-quart casserole; cover tightly and bake in slow (325 degree) oven for one hour
  8. yields 2 1/3 quarts
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