Toasted Cornbread Pecan Stuffing

by admin on March 12, 2010

6 cups coarsely crumbled cornbread
1 tbsp fresh thyme leaves or 1 tsp dried
3/4 cup pecans
Salt and pepper to taste
1/4 pound bacon, cut into 1/2 in. pieces
3 tbsp Bourbon
2 tbsp butter
1 cup chicken stock
2 tbsp olive oil
1/2 cup minced flat-leaf parsley
2 cups finely chopped onions
3/4 cup finely chopped celery
1 tbsp fresh thyme leaves or 1 tsp dried

1. Heat oven to 350 F. Spread crumbled cornbread onto a baking sheet. Coarsely chop pecans and add to cornbread. Toast in oven for 25-30 minutes or until cornbread is golden, tossing the crumbs once or twice during toasting. Cool and place in a large mixing bowl.

2. Cook bacon over medium-high heat in a saute’ pan or skillet. Remove bacon with a slotted spoon to bowl with cornbread and pour off all but 1 tbsp drippings. Add butter and olive oil to skillet and when butter has melted add onion and saute for 5 minutes over medium heat. Add celery and saute’ another 3 minutes. Stir in thyme and sage and salt and pepper to taste. Add to cornbread mixture.

3. Turn up heat under saute pan and add Bourbon. Stir vigorously for 2 minutes with a wooden spoon, scraping the bottom onf the pan. Add chicken stock, cook for 1 minute, and add mixture to bowl. Add parsley to bowl and adjust seasonings. Spoon into serving dish.

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