Ingredients
4
slices bacon, cut into 1/2-inch pieces
1/2
cup chopped green bell pepper
1/2
cup chopped onion
1/2
cup sweetened dried cranberries
2 1/4
cups water
4
cups seasoned cornbread stuffing crumbs (from 16-oz bag)
1/2
teaspoon seasoned salt
1/4
teaspoon dried marjoram leaves
Preparation
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 6 minutes, stirring occasionally, until browned but not crisp. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Stir in cranberries. Add water; heat to boiling. Remove skillet from heat.
Stir in stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.
Cover with foil; bake about 30 minutes or until thoroughly heated.
