Recipe

January 28, 2009

Cornbread Stuffing With Pecans Recipe

Recipe:

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Step 1: Preheat oven to 350°F. Grease a 3-quart casserole dish.

Step 2: Melt the butter or margarine in a heavy saucepan and sauté the onion and celery for about 8 minutes or until tender.

Step 3: In a large bowl, combine the crumbled cornbread, stuffing mix, parsley, salt and pepper. Mix in the onion and celery mixture, pecans, beaten eggs and broth. Spoon dressing into prepared casserole dish.

Step 4: Bake for 30-35 minutes or until lightly browned on top.

Ingredients

1 9″ x 9″ pan of cornbread, cooled and crumbled
1 8 oz. package herb-seasoned dry stuffing mix
3 tbsp chopped fresh Italian parsley
Salt and freshly ground black pepper to taste
3/4 cup butter or margarine
1 large onion, chopped
4 stalks celery, chopped
1/2 cup chopped pecans
3 eggs, beaten
2 cups vegetable or chicken broth

Directions

Yield:

Step 1: Preheat oven to 350°F. Grease a 3-quart casserole dish.

Step 2: Melt the butter or margarine in a heavy saucepan and sauté the onion and celery for about 8 minutes or until tender.

Step 3: In a large bowl, combine the crumbled cornbread, stuffing mix, parsley, salt and pepper. Mix in the onion and celery mixture, pecans, beaten eggs and broth. Spoon dressing into prepared casserole dish.

Step 4: Bake for 30-35 minutes or until lightly browned on top.

Photographer:

©istockphoto.com

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