Directions:
- Preheat oven 350°F.
- For the cornbread, use any cornbread recipe, I like to bake it in a cast-iron pan.
- Crumb corn bread in a large bowl.
- Then chop all items fine I prefer to use a food processor to make the celery,bell pepper, pecans and green onions extra fine and add to the cornbread mix,.
- Mix everything with your hands, while mixing use chicken stock to get a sticky consistency, but still pretty saturated (this will determine the moisture of the stuffing - more chicken stock more moist less it will be a little dryer).
- Spray a nonstick spray on a glass pan (large cake pan).
- Dump out all mixture into pan an spread out evenly.
- Place in oven uncovered for 20 minutes or until top is golden brown.
- Take out and let cool for a few minutes.
- Dig in and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.85 Kcal (431 kJ) | ||
| Calories from fat | 82.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 14% | |
|---|---|---|---|
| Cholesterol | 11.44mg | 4% | |
| Sodium | 36mg | 2% | |
| Potassium | 121.56mg | 3% | |
| Total Carbs | 4.22g | 1% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.9mg | 11% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 229.05 Kcal (959 kJ) | ||
| Calories from fat | 184.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.47g | 14% | |
|---|---|---|---|
| Cholesterol | 25.48mg | 4% | |
| Sodium | 80.18mg | 2% | |
| Potassium | 270.71mg | 3% | |
| Total Carbs | 9.41g | 1% | |
| Sugars | 3.56g | 6% | |
| Dietary Fiber | 3.6g | 6% | |
| Protein | 5.09g | 5% | |
| Vitamin C | 10.5mg | 8% | |
| Vitamin A | 0.4mg | 6% | |
| Iron | 4.3mg | 11% | |
| Calcium | 50.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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