Pecan Cornbread Stuffing
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 425.24 g cornbread
- 2 celery ribs
- 1 leek
- 29.58 ml butter
- 2.46 ml salt
- 4.92 ml ground black pepper
- 1 vegetarian chicken stock cube
- 354.88 ml hot water
- 2 spring onions
- 56.69 g pecans
directions
- 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.
- Melt the butter on medium heat in a large wok and add chopped celery, leeks, and spring onions.
- Allow to cook whilst stirring until they soften and begin to turn a little golden.
- Add the cornbread and pecans, toss the mixture.
- Dissolve the stock in the hot water and pour over the cornbread.
- 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.
- Let the mixture cool down before putting into a baking dish. This can be made the day before and put in the fridge.
- Bake at 325F for 40-45 minutes.
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RECIPE SUBMITTED BY
I am from London, England, I moved to Florida about 2 years ago. Now I am a graduate student at UF. I first started using this website to find the carb values of food since my fiance is diabetic. I just recently learned how to bake pies and am now obsessed with baking! I am also a vegetarian and enjoy cooking healthy meals.
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg">