Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pecan Cornbread Stuffing Recipe
    Lost? Site Map

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    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.

    Browse Our Top < 60 Mins Recipes

    Ratings & Reviews:


    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
    Total Fat 15.8 g
    Saturated Fat 4.1 g
    Cholesterol 38.6 mg
    Sodium 895.1 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 1.6 g
    Sugars 1.3 g
    Protein 6.2 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes