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Cornbread stuffing with pecan and bacon

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Ingredients

  • 1.5 cups chopped pecans
  • 4 tbsp butter
  • 1 onion, finely chopped
  • 3 celery stalks, finely chopped
  • salt and pepper
  • 1/2 cup dry white wine
  • buttermilk cornbread, cubed (10 cups)
  • 3 tbsp rosemary
  • 3 eggs, beaten
  • 2 cups chicken broth
  • 6-8 slices bacon, chopped.

Details

Servings 10

Preparation

Step 1

Preheat oven to 375. Spread pecans on a large rimmed baking sheet, toast until fragrant, 3-5 minutes.
In a large skillet, melt butter over medium. Add bacon, cook until browned, 3 minutes. Add onion and celery, season with salt and pepper. Cook, stirring, until soft, 8-10 minutes. Add wine, cook until evaporated, 3-5 minutes. Transfer to a large bowl, let cool slightly. To bowl, add cornbread, rosemary, pecans, and beaten eggs. Season with salt and pepper. Pour 1/2 cup hot broth over mixture. Toss gently. Add up to 1/2 cup more broth if necessary.
Spoon into buttered baking dish, pour up to 1 cup more broth over top to moisten. Bake, covered for 30 minutes. Uncover and bake until browned, 15 minutes more.

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