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Glutenfreeda's Recipe Index
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Corn Bread Stuffing w/Pecans

Cummulative Rating
N/A
Servings
Makes 10-12 servings.
Difficulty
Easy

Ingredients

1 recipe Flourless Corn Bread
3 cups pecan halves
4 thick slices of slab bacon
4 ounces gf Italian sausage
1 stick unsalted butter
2 medium onions, chopped
4 celery ribs, chopped
3 large shallots, minced
3 teaspoons dried sage
2 Tablespoons fresh thyme, chopped
6 large eggs, lightly beaten
2 cups gf Chicken Stock
Salt and freshly ground black pepper to taste

Directions

Break corn bread up into large pieces, Spreading corn bread pieces on a jelly roll pan and let dry overnight.

Preheat oven to 400°F.

Place pecans on a jelly roll pan and toast in oven for 10 minutes or until fragrant. Transfer nuts to a plate and let cool.

Decrease oven temperature to 325°F.

In a large skillet, brown bacon in 6 tablespoons of butter until very crisp, about 6 minutes. Remove bacon with a slotted spoon and set aside.

Add Italian sausage to skillet and brown. Remove sausage with a slotted spoon and set aside.

Add onions, celery, shallots, sage and fresh thyme. Cook over low heat until vegetables are tender, about 25 minutes.

Crumble corn bread into 1-1/2 inch pieces, place in a large bowl. Add cooked vegetables, sausage, bacon bits and pecans. Toss well.

Melt remaining 2 tablespoons butter and add to corn bread mixture. Add eggs and 1 cup gf Chicken Stock. Stir until corn bread mixture is thoroughly mixed. Season with
1-1/2 teaspoons salt and 1 teaspoon of freshly ground black pepper.

Butter a large, shallow baking dish and transfer corn bread the dish. Cover with aluminum foil and bake for 30 minutes. Uncover and baste with remaining 3/4 cup of Chicken Stock. Bake for 20 minutes longer or until golden brown and heated through.

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