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Toasted Pecan, Cider Cornbread Stuffing




Source of Recipe


Internet


Recipe Introduction


Basic cornbread stuffing is made extra crunchy and irresistible by being combined with lots of toasted pecans and moistened with sweet apple cider. If you happen to have bacon fat on hand for sauteeing the vegetables, it will add a subtle smokiness to the overall flavor of the stuffing.

Makes enough stuffing for a 16- to 20-pound turkey




List of Ingredients




3 tablespoons bacon fat or vegetable oil
5 stalks celery, diced
1 large onion, minced
1 bag (16 ounces) cornbread stuffing crumbs
2 cups coarsely chopped pecans
2 teaspoons ground sage
2-1/2 cups apple cider or apple juice
6 tablespoons unsalted butter
Salt and freshly ground pepper to taste

Recipe



1. Heat the bacon fat or vegetable oil in a large skillet over medium-high heat. Add the celery and onion and saute until soft and translucent, about 7 to 10 minutes.

2. On a cookie sheet, toast pecans at 375°F, 5 to 7 minutes.

3. In a large bowl, mix the sauteed vegetables together with the cornbread stuffing crumbs. Mix in the pecans and ground sage.

4. In a small saucepan, combine the cider or juice and butter; heat over medium heat until the butter is completely melted. Pour over the stuffing mixture, mixing well. Season the stuffing with salt and pepper.

5. Stuff turkey cavities immediately before roasting. Place any remaining stuffing in buttered casserole and bake at 325°F until hot and crusty, about 45 to 60 minutes.

Serving Size: 1/2 cup