Cornbread Pecan Stuffing
Tools Required:measuring cups and spoons, medium and large bowl, knife and cutting board, large (10 to 12-inch skillet), 8 x 8-inch baking dish
Servings Prep Time
8people 30minutes
Cook Time
30minutes
Difficulty Cost
Moderate Moderate
Servings Prep Time
8people 30minutes
Cook Time
30minutes
Difficulty Cost
Moderate Moderate
Dry ingredients:
Wet ingredients:
Instructions
For dry ingredients:
  1. Leave cornbread and biscuits or bread out overnight to dry slightly (or dry in a warm oven until slightly dried). Crumble.
  2. Stir together the cornbread and breadcrumbs, herbs and seasonings in a large bowl. Chef’s Tip: You can do this the day before and store in a sealed container.
For wet ingredients and to assemble:
  1. When ready to assemble, preheat oven to 350°F. Spray or rub oil into an 8 x 8-inch baking dish.
  2. Chop the onion and celery. Heat butter in a large skillet over medium-low heat. Add onion and celery and cook for 3 minutes. Chop pecans, reserve 2 tablespoons and add remainder to onion mixture. Cook and stir another 2 minutes. Add to cornbread mixture.
  3. Mix eggs and milk together with a whisk or fork in a medium bowl and add to cornbread mixture.
  4. Stir in broth until desired consistency — should be very moist. Spray or rub oil into an 8 x 8-inch baking dish. Pour mixture into baking dish.
  5. Chop parsley and stir into mixture.
  6. Bake for 45 minutes or until browned on top and center is set.