Bacon, Apple and Pecan Cornbread Stuffing Ingredients 1 pkg (12 oz each) bacon slices, cut into 1/2-inch pieces 4 medium onions, chopped (4 med = about 4 cups) 6 celery ribs, chopped 1 cup chopped dried apples 6 cups chopped pecans, toasted 1-1/2 teaspoons dried thyme 1 teaspoon rubbed sage 1 pkg (16 oz each) cornbread stuffing mix 2-1/2 cups reduced-sodium chicken broth 1/2 cup Parkay Original-stick, melted PAM Original No-Stick Cooking Spray Directions Preheat oven to 350F. Cook bacon in large skillet until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside. Add onion and celery to drippings; cook over medium-high heat 25 to 30 minutes or until tender. Combine bacon, onion mixture, apples, pecans, thyme and sage in large bowl; stir in stuffing mix. Add broth and Parkay, stirring well. Spoon mixture into 3-quart baking dish sprayed with cooking spray. Bake, covered for 30 minutes. Uncover and bake an additional 15 minutes. For stuffed turkey: Place 7 cups stuffing into cavity of 16 pound turkey. Bake according to package directions. Spoon remaining stuffing into a 1-1/2 quart baking dish sprayed with cooking spray. Bake, covered, at 350F for 30 minutes; uncover and bake additional 15 minutes. Back