BACON PECAN CORNBREAD STUFFING
jin
This stuffing has two of my favorite ingredients - meat, and nuts.
ingredients
- 1 1/2 bags (16 oz each) cornbread stuffing mix
- 1 1/2 cups pecan halves, toasted
- 5 Tbsp butter or margarine
- 2 cups chopped onions
- 2 cups chopped celery with leaves
- 6 oz sliced Canadian bacon, stacked and cut in 1/2-inch pieces (1 1/2 cups)
- 2 1/2 cups chicken broth
- 1/2 cup water
- 3/4 tsp freshly ground pepper
- 1/2 tsp each dried sage and thyme
- 1/4 tsp each dried marjoram and rosemary
directions
- 1
Put stuffing mix and pecans in a very large bowl or pot. Melt butter in a large skillet. Add onions, celery and bacon; saute 5 minutes or until vegetables are crisp-tender. Add remaining ingredients and bring to a boil. Add to stuffing; toss to mix and moisten evenly. Bag and refrigerate until ready to stuff turkey.
- 2
Stuff neck and body cavities, and bake the remainder of the stuffing separately.
- 3
Stuffing Tip: After stuffing the bird, you’ll still have extra stuffing. Spoon it into a greased baking dish, drizzle with 1/2 cup broth, cover and bake 30 minutes. Uncover and bake 15 minutes longer until lightly browned.
Source: http://baconshow.blogspot.com/2006/09/499-bacon-pecan-cornbread-stuffing.html
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