Preheat the oven to 350 degrees F (180 degrees C). Brush olive oil over the bottom of a 12-inch cast iron skillet and set aside.
Cornbread (5 cups)
into half-inch cubes. Lay the cornbread in a single layer on a baking sheet and bake for 10 minutes.
Turn cornbread and bake another 10 minutes until browned and crisp.
Set cornbread aside to cool and turn up the oven to 375 degrees F (190 degrees C).
Wright® Brand Smoked Bacon (8 oz)
. Heat a large skillet over medium-high heat. When the pan is hot, add the chopped bacon and cook until browned and crisp. Transfer the bacon to a dish lined with a paper towel and set aside. Discard all but a tablespoon of the bacon fat.
Red Bell Pepper (1/2)
Yellow Onions (1 cup)
Celery (1 cup)
Olive Oil (1 Tbsp)
to the bacon fat and stir in the chopped onion, celery and bell pepper. Saute until tender and translucent, about 5 minutes. Chop the
Hatch Chili Peppers (1 cup)
Add the chopped chili peppers,
Ancho Chili Powder (1/2 tsp)
Ground Black Pepper (1/2 tsp)
and stir to continue.
Add in the
Fresh Cranberries (1 cup)
Fresh Cilantro (2 Tbsp)
Fresh Parsley (2 Tbsp)
. Add the cornbread and gently toss it with the vegetables. Add the chopped bacon,
Frozen Corn Kernels (1 cup)
, parsley and cilantro.
Chicken Broth (1 1/2 cups)
Half and Half (1/2 cup)
over the mixture and toss very gently until liquids are combined and absorbed.
Transfer the stuffing to the cast iron skillet or casserole and bake for 25 to 30 minutes until browned and crispy.
Fresh Cilantro (to taste)
, serve and enjoy!