Best Bacon Pecan Stuffing Cornbread Recipes
CORNBREAD, BACON, LEEK, AND PECAN STUFFING
This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
- Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
- Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in corn bread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.
BACON & PECAN STUFFING CORNBREAD
Try our festive take on American cornbread, with bacon, pecans, apricots and cranberries to pack in the flavour. A great Christmas side dish
Provided by Miriam Nice
Categories Side dish, Snack
Time 40m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush a 20 x 30cm roasting tin with melted butter. Combine the polenta, flour, baking powder, sugar and 2 tsp salt in a large mixing bowl. Mix the melted butter, buttermilk and eggs in a jug, then make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir well until smooth.
- Fry the bacon in a large frying pan until it starts to crisp, then add the onion and celery and cook for 5 mins. Add the rest of the stuffing ingredients and the cornbread mix, season well and stir together.
- Scrape it all into the prepared tin and bake for 1 hr or until cooked through. Cut into squares to serve.
Nutrition Facts : Calories 435 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.9 milligram of sodium
CORNBREAD, BACON, LEEK, AND PECAN STUFFING
How to make Cornbread, Bacon, Leek, and Pecan Stuffing
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
- Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
- Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in cornbread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
