0/5
(0 Votes)
Ingredients
- 1 bunch green onions (tops included) chopped
- 1 clove garlic
- 1 cup celery, chopped
- cooked corn bread, cooled
- vegetable broth (about 32 oz.)
- 1/8 cup dried chopped parsley OR 1/2 cup fresh chopped parsley
- other spices for flavor: sage, thyme, rosemary, etc.
- pecans, chopped
Preparation
Step 1
Sauté onions, garlic and celery in butter or oil until tender. Put this in the crumbled cornbread with seasonings; add enough broth to make very moist.
Add pecans.
Put in casserole dish and cook in 350°F oven for about an hour, be sure to take the lid off for the last 10 minutes to let the top brown.