Cornbread stuffing with pecan and bacon
By taniaf
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.
You'll also love
- Moroccan Spiced Salmon w/Harissa... 0/5 (0 Votes)
- Shrimp Cheese Ball 0/5 (0 Votes)
- Chicken in a Potato Nest 0/5 (0 Votes)
- Chinese Velvet Chicken and Corn... 0/5 (0 Votes)
- Corn Oysters 0/5 (0 Votes)
- Kale, Smoked Sausage, and Potato ... 0/5 (0 Votes)
- Pasta With Spicy Sausages,... 0/5 (0 Votes)
- Smoky Pork Calzones 0/5 (0 Votes)
Review this recipe