Corn Bread, Cherry, And Bacon Stuffing

• 2/3 cup fat-free milk
• 2 large eggs
• 2 (8 1/2-ounce) packages corn muffin mix
• Cooking spray
• 6 bacon slices
• 2 cups chopped onion
• 2 cups diced carrot
• 2 cups diced celery
• 1/2 cup dried tart cherries
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat oven to 400u0b0.
2. Combine milk and eggs in a bowl; stir well with a whisk. Stir in muffin mix; let stand 2 minutes. Pour corn bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into 1/2-inch cubes. Place cubes on a baking sheet; bake at 400u0b0 for 10 minutes or until golden brown.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, carrot, and celery to pan; saute 5 minutes over medium-high heat. Stir in cherries and broth; cook 5 minutes.
4. Combine corn bread cubes, bacon, onion mixture, parsley, thyme, salt, and pepper in a large bowl; stirring until well-blended. Spoon corn bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400u0b0 for 20 minutes or until thoroughly heated, stirring after 10 minutes.

milk, eggs, corn muffin, cooking spray, bacon, onion, carrot, celery, cherries, chicken broth, parsley, thyme, salt, black pepper

Taken from www.myrecipes.com/recipe/corn-bread-cherry-bacon-stuffing (may not work)