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    You are in: Home / Recipes / Pecan Cornbread Stuffing Recipe
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    Pecan Cornbread Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Pie Queen's Note:

    I use homemade cornbread using a mix for this since it is less sweet then the shop bought. Make sure you taste the mixture before you add the salt, since the stock already contains a lot of salt already. I like to use vegetarian chicken stock for this, but you can use whatever flavor you prefer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Turn the oven to 325F and place pecans and cornbread (cubed) on a tray for around 10 minutes. After 10 minutes remove and allow to cool. When cool you can easily break the pecans into half.
    2. 2
      Melt the butter on medium heat in a large wok and add chopped celery, leeks, and spring onions.
    3. 3
      Allow to cook whilst stirring until they soften and begin to turn a little golden.
    4. 4
      Add the cornbread and pecans, toss the mixture.
    5. 5
      Dissolve the stock in the hot water and pour over the cornbread.
    6. 6
      Mix the stuffing, the cornbread pieces will start to break down now. Taste the mixture and then add salt and pepper, adjust to personal taste.
    7. 7
      Let the mixture cool down before putting into a baking dish. This can be made the day before and put in the fridge.
    8. 8
      Bake at 325F for 40-45 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Pecan Cornbread Stuffing

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 302.7
     
    Calories from Fat 142
    46%
    Total Fat 15.8 g
    24%
    Saturated Fat 4.1 g
    20%
    Cholesterol 38.6 mg
    12%
    Sodium 895.1 mg
    37%
    Total Carbohydrate 35.4 g
    11%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.3 g
    5%
    Protein 6.2 g
    12%

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