Pecan Cornbread Stuffing Recipe

Name: Pecan Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces cornbread; 2 celery ribs; 1 leek; 2 tablespoons butter; ½ teaspoon salt; 1 teaspoon ground black pepper; 1 vegetarian chicken stock cube; 1 ½ cups hot water; 2 spring onions; 2 ounces pecans

Servings: persons

1
Turn the oven to 325F and place pecans and cornbread (cubed) on a tray for around 10 minutes.
2
After 10 minutes remove and allow to cool.
3
When cool you can easily break the pecans into half.
4
Melt the butter on medium heat in a large wok and add chopped celery, leeks, and spring onions.
5
Allow to cook whilst stirring until they soften and begin to turn a little golden.
6
Add the cornbread and pecans, toss the mixture.
7
Dissolve the stock in the hot water and pour over the cornbread.
8
Mix the stuffing, the cornbread pieces will start to break down now.
9
Taste the mixture and then add salt and pepper, adjust to personal taste.
10
Let the mixture cool down before putting into a baking dish.
11
This can be made the day before and put in the fridge.
12
Bake at 325F for 40-45 minutes.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 15 ounces cornbread, 2 celery ribs, 1 leek, 2 tablespoons butter, and more.

Yes, Pecan Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Cornbread Stuffing

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