Cornbread Dressing with Shallot Bacon and Corn Recipe

Ingredients: Makes 10 to 12
2 (6 ounce) packages buttermilk conbread mix
6 frozen buttermilk biscuits
1 (1 pound) package bacon
½ cup butter
1 (16 ounce) package frozen corn
2 cups finely chopped celery
1 cup minced shallot
1 teaspoon minced garlic
1 tablespoon poultry seasoning
7 cups low sodium chicken borth
3 large eggs, lightly beaten

Procedures:

• Bake cornbread according to package directions. Let cool and crumble. Bake biscuits according to package directions. Let cool and crumble. Cook bacon according to package directins. Drain well onpaper towels, and crumble.
• In a large skillet, melt butter over medium heat. Add corn and next 3 ingredients; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.
• Preheat oven to 350F spray with nonstick cooking spray. In a large bowl, combine crumbled cornbread and biscuits, bacon, corn mixture, seasoning, broth, and eggs, stirring well. Spoon into prepared baking disk.
• Bake for 45 minutes to 1 hour or until center of dressing is set.