Spicy Pecan-Cornbread Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Cornish Hens with Spicy Pecan-Cornbread Stuffing Ingredients:
10 bacon slices |
1 1/3 cups yellow cornmeal |
1 1/3 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon garlic powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1/2 to 2 cups chicken broth |
2 large eggs |
2 tablespoons butter or margarine |
1 1/2 cups spicy pecans |
1 large onion, diced |
2 tablespoons vegetable oil |
3 celery ribs, diced |
1 red bell pepper, chopped |
3/4 cup diced mushrooms |
2 teaspoons dried thyme |
2 teaspoons dried sage |
3 to 4 large eggs, lightly beaten |
Directions:
1. Cook bacon in a 9-inch cast-iron skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Keep skillet warm. Crumble bacon, and set aside.
2. Combine cornmeal and next 5 ingredients in a large bowl.
3. Whisk together broth, 2 eggs, and butter; add to dry ingredients, stirring just until moistened. Pour mixture into hot skillet with drippings.
4. Bake at 400° for 25 minutes or until golden around edges. Crumble cornbread onto a baking sheet; reduce oven temperature to 350°, and bake, stirring occasionally, 15 minutes or until lightly toasted. Transfer cornbread to a large bowl, and stir in crumbled bacon and Spicy Pecans.
5. Sauté diced onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add diced celery, chopped bell pepper, and diced mushrooms, and cook 3 minutes; stir in thyme and sage. Stir vegetable mixture into cornbread mixture; stir in lightly beaten eggs.
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