1/4 pound lean bacon, diced

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup (1/2 stick) butter or margarine

1/2 pound fresh spinach, kale, or collard greens, cooked, well drained and chopped*

1 package (8-ounces) cornbread stuffing mix

1 cup chicken broth or water

Salt and ground pepper to taste

In a medium-sized ovenproof skillet, over medium heat, saute bacon, onion, and celery for 5 to 10 minutes or until bacon is cooked. Add butter and heat until melted. Stir in greens, stuffing mix, and broth; toss well. Season with salt and pepper.

*Note: Or substitute 1/2 package (10-ounces) frozen chopped spinach, kale, or collard greens, thawed and drained.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Chicken Recipes

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