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    CORN BREAD PECAN STUFFING


    Source of Recipe


    "Nana" to Bubbe & Alex

    corn bread (about 2 pounds),
    leave out uncovered overnight
    3 cups pecan halves
    8 thick slices of slab bacon
    1 stick plus 2 tablespoons unsalted butter
    (5 ounces)
    4 tablespoons melted unsalted butter
    3 cups coarsely chopped onions
    3 cups coarsely chopped celery
    3 large shallots, minced
    1 1/2 tablespoons rubbed sage or 3 tablespoon
    fresh chopped sage
    1 tablespoon dried thyme or 2 tablespoons
    chopped fresh thyme
    6 large eggs, beaten
    1 3/4 cups chicken stock or canned low salt,
    no fat broth
    Salt and freshly ground pepper

    Break the corn bread into large pieces, scatter on
    a baking sheet and let dry overnight. Preheat the
    oven to 400F. On a rimmed baking sheet, toast the
    pecans for about 10 minutes, or until nicely
    browned and fragrant. Transfer to a plate to cool.
    Reduce the oven temperature to 325F. In a large
    skillet, cook the bacon in 6 tablespoons of the
    butter until very crisp, about 10 minutes;
    reserve the bacon for another use. Add the
    onions, celery, shallots, sage and thyme to the
    skillet and cook over low heat until the vegetables
    are tender, about 25 minutes. Tear the corn bread
    into l 1/2-inch pieces and place in a large bowl.
    Top with the cooked vegetable mixture and the
    pecans and toss well. Stir in the melted butter,
    the eggs and 1 cup of the chicken stock. Season
    with 1 1/2 teaspoons of salt and 1 teaspoon of pepper.
    Butter a large shallow baking dish and add the
    corn bread dressing. Cover with foil and bake for
    30 minutes. Uncover and baste the dressing with
    6 tablespoons of the remaining stock. Bake for
    10 minutes longer, then baste with the remaining
    6 tablespoons of stock. Bake for 20 minutes longer,
    or until golden brown on top and heated through.
    Stuffing can also be cooked inside the turk


 

 

 


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