Equally good as a side dish for baked ham, this Maestro® Sweet Bell Pepper cornbread stuffing is great at soaking up flavor. An effortless move away from the ordinary.
Instructions
- Heat oven to 325ºF.
- Butter a 2-quart baking dish.
- Place cornbread on a baking sheet and place in oven for 20 minutes to dry out.
- In a large skillet, over medium/high heat, sauté bacon until nicely browned. Remove bacon and sauté celery and onions in remaining bacon fat until softened. Add hot pepper and Maestro® Red Bell Peppers and sauté for another 2 minutes. Add herbs and season to taste with salt. Remove from heat.
- Toss cornbread with vegetable mixture and bacon. Season to taste with salt and pepper.
- Transfer to the buttered baking dish and drizzle with chicken stock. Bake, uncovered for 30 minutes or until golden brown.
Recipe Created By
Award Winning Food & Hospitality Consultant at SOL Kitchen – Vancouver, British Columbia
