member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Stuffing: Bacon Pecan Cornbread Stuffing

    Source of Recipe

    www.jeannepasero.com

    List of 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

    Recipe

    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. Makes 16 cups per 3/4 serving

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |