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Pecan Cornbread Stuffing




Source of Recipe


Aunt Saunny

1 1/2 bags (16 oz. each) cornbread stuffing mix
1 1/2 cups pecan halves, toasted lightly in oven and chopped
5 Tbsp. margarine
2 cups chopped sweet onions
2 cups chopped celery with leaves
6 ounces sliced bacon, cooked and chopped
3 cups chicken broth
3/4 tsp. ground pepper
1/2 tsp. each dried sage and thyme
1/4 tsp. each dried marjoram and rosemary

Place the stuffing mix and pecans in a large bowl. Melt butter in a large skillet. Add onions and celery. Sauté 5 minutes or until vegetables are softened but not soggy. Add remaining ingredients and bring to a boil. Add to stuffing; toss to mix and moisten evenly. Makes 16 cups. Make this right before it's time to roast the turkey and stuff the bird while it's still hot/warm. What doesn't fit, you can spoon into a baking dish, add 1/2 cup more broth and bake covered. Uncover and bake 10-15 more minutes.