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Cornbread Pecan Stuffing

Cummulative Rating

Servings
Serves 12-16
Difficulty
Medium

Ingredients

For cornbread:
2 cups cornmeal
1-1/2 teaspoons baking soda
2 cups buttermilk
3 eggs, lightly beaten
4 Tablespoons unsalted butter, melted

For stuffing:
4 Tablespoons unsalted butter
5 strips thick gf bacon, cut into 1/2" pieces
2 cups chopped onion
2 cups chopped celery
2 large shallots, chopped
2-1/2 teaspoons dried thyme
1 Tablespoon plus 1 teaspoon dried sage
3 cups pecan halves, toasted and coarsely chopped
2 cups dried cranberries
4 Tablespoons unsalted butter, melted
1 cup gf chicken stock
4 eggs, lightly beaten
Kosher salt and fresh ground pepper to taste

Directions

For cornbread:
Preheat oven to 450 degrees F. Butter a 9"x9" baking dish.
In a large bowl, combine cornmeal, salt and baking soda, whisking to blend. Add buttermilk, eggs and stir to blend. Add melted butter and blend again. Pour batter into prepared dish and bake for 20 minutes until the cornbread is browned. Remove from oven and cool on a rack. When completely cool, tear into 1" pieces and let sit out overnight or place on baking sheet and dry in a 250 dregree F oven for an hour.

For stuffing:
Preheat oven to 325 degrees F. Butter a 9"x13" casserole dish.
Heat a large skillet over medium-high heat and add bacon pieces. Cook and toss until crisp. Remove bacon pieces from skillet and add 4 Tablespoons butter. When butter has melted, add onion, celery and shallots and cook for about 5 minutes. Add thyme and sage, lower heat and cook for about 15 minutes or until vegetables are soft but not browned. In a large bowl, toss cornbread with pecans, bacon pieces, cranberries and sauteed vegetables. Add 4 Tablespoons melted butter, chicken stock and eggs. Toss to blend and season to taste with salt and pepper. Transfer to casserole and cover with lid or foil. Bake for 30 minutes then remove lid or foil and bake for another 15 minutes. For wetter stuffing, add more chicken stock after removing foil and toss, then bake.

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Posted Date: 1/10/2013

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Posted By Member:
Posted Date: 1/7/2013

This post is from one of the brothers that cook. I like many of my cortenuparts do the majority of the cooking for our families. I think thats probably why Ive been married so long yea Anyway i did write and gave Monigue big ups for the great work shes doing. Her dressing recipe was superb but can i add this for anyone who would like to try.My dad was also the family cook straight out of Newton county Miss.ForestMs. Although he couldnt touch my mom his dressing was a thing of beauty. He made up his dressing the same way but when the bird was cooked half way he would us the juice from the bird to mix with the chicken broth. Then he would pour the dressing in the same pan with the half cooked bird and let it finish cooking yea all together sometimes he would break up the bird some. When it was done with that light brown top it was wonderful. I wish this network would keep the old fashioned recipes alive they r so hard to find as our elders leave us.

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Posted Date: 1/10/2013

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Posted Date: 1/8/2013

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