Cornbread Stuffing With Pecans And Cider Recipe
Servings: 1
Ingredients
- 3 Tbsp. Bacon fat or possibly vegetable oil 5 stalks celery, diced
- 1 lrg Onion, chopped
- 1 bag (16 ounces) cornbread stuffing crumbs 2 c. coarsely minced pecans
- 2 tsp Grnd sage
- 2 1/2 c. Apple cider or possibly apple juice
- 6 Tbsp. Unsalted butter Salt and freshly grnd pepper to taste
Directions
- 1. Heat the bacon fat or possibly vegetable oil in a large skillet over medium-high heat. Add in the celery and onion and saute/fry till soft and translucent/soft, about 7 to 10 min.
- 2. On a cookie sheet, toast pecans at 375 F, 5 to 7 min.
- 3. In a large bowl, mix the sauteed vegetables together with the cornbread stuffing crumbs. Fold in the pecans and grnd sage.
- 4. In a small saucepan, combine the cider or possibly juice and butter; heat over medium heat till the butter is completely melted. Pour over the stuffing mix, mixing well. Season the stuffing with salt and pepper.
- 5. Stuff turkey cavities immediately before roasting. Place any remaining stuffing in buttered casserole and bake at 325 F till warm and crusty, about 45 to 60 min.
- Makes sufficient stuffing for a 16- to 20-lb. turkey.
- *Nutritional information based on stuffing baked in casserole dish, not in turkey cavity.
Adding to Planner
