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Stuffing Redux – A Great Stuffing Now Even Better
I used to make a version of this Cornbread Bacon Stuffing with Leeks, Pecans & Pomegranate pre-FODMAP with dried cranberries instead of the pomegranates and it had a bunch of onion in it too, but I converted it to this fabulous low FODMAP version. I love the moist accent of the pomegranate seeds, but you could substitute the same amount of dried cranberries if you like.
Bacon Is Working Double Time
The bacon is used to infuse flavor in two ways. The crisp bacon itself is added to the stuffing and then the fat is put to work for sautéing the pecans, leeks and scallions. The only thing better than bacon flavor – okay let’s say it together – is MORE bacon flavor.
Make The Cornbread Ahead
You will need to make the cornbread first, so plan ahead, although that component can be made up to 2 days ahead. We are always looking to help you break down your food prep into manageable steps, so take advantage!
You can also make this entire stuffing recipe ahead and refrigerate it overnight, sealed tight with aluminum foil. Just bring to room temperature before putting in the oven.
If, perchance, you would like a cornbread stuffing without bacon, try our Cornbread and Wild Rice Stuffing.
This Recipe is Sponsored by FODY Foods.
Cornbread Bacon Stuffing with Leeks, Pecans & Pomegranate
Bacon does double-time in this fresh Low FODMAP take on an old favorite - cornbread stuffing.
Low FODMAP Serving Size Info: Makes about 12 cups (2.8 L) of stuffing; serving size 1/2 cup (120 ml)
- 1 recipe Monash University Certified Low FODMAP Cornbread Muffins , batter baked in an 8-inch or 9-inch (20 cm to 23 cm) square pan
- 2 cups (480 ml) water
- 1 1/2 teaspoons FODY Chicken Soup Base
- 6 pieces thick-cut bacon; use gluten-free if following a gluten-free diet
- Olive oil, if needed
- 1/2 cup (40 g) finely chopped leeks, green parts only
- 1/2 cup (57 g) toasted chopped pecans
- 1/4 cup (18 g) finely chopped scallions, green parts only
- 1/3 cup (10 g) finely chopped fresh flat-leaf parsley
- 1/2 cup (87 g) pomegranate seeds
- 1/2 stalk celery, chopped
- 1 large egg, whisked
- 1 teaspoon FODY Lemon & Herb Spice Blend
- Kosher salt
- Freshly ground black pepper
- If you want to stuff this stuffing in your turkey, follow your own recipe’s instructions. Our directions here are for baking the stuffing in a casserole dish alongside.
- Position rack in center of oven. Preheat the oven to 350°F/180°C. Butter the inside of a large casserole dish. A 3 quart (2.8 L) size or a 13 by 9 inch (33 cm by 23 cm) oven-safe dish is perfect.
- Have the cornbread made and cooled. It may be made up to 2 days ahead and kept at room temperature, well wrapped. Roughly crumble the cornbread into a large mixing bowl; set aside.
- Whisk together the water and FODY Chicken Base in a pot, bring to a simmer, cook for 1 minute; set aside.
- Cook the bacon in a large skillet until crisp. Remove and drain on paper towels. Reserve 2 tablespoons of bacon fat in the pan, discarding the rest. (Add olive oil to make up the 2 tablespoons, if needed). Add leeks, pecans and scallions and sauté until nuts are toasted and leeks and scallions have softened. Scrape this mixture over the crumbled cornbread. Fold in the pomegranate seeds, and chopped celery. Chop the bacon and fold it in, as well.
- Fold in the egg and FODY seasoning. Add just enough of the chicken base to moisten, then season to taste with salt and pepper.
- Loosely spoon the stuffing into the buttered casserole dish and cover with foil. Bake for about 40 to 50 minutes or until hot all the way through. If you like a crunchy top, remove foil for last 15 minutes of baking. Stuffing is ready to serve.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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