Toasted Pecan Cornbread Stuffing
Posted: Sun Nov 23, 2008 3:21 pm
Toasted Pecan Cornbread Stuffing
Ingredients:
3 tablespoons vegetable oil
5 stalks celery, diced
1 large onion, minced
2 cups coarsely chopped pecans
1 bag (16 ounces) cornbread stuffing mix
2 teaspoons ground sage
2 1/2 cups apple juice
6 tablespoons unsalted butter
Salt and pepper to taste
Preparation:
Heat oil in large skillet over medium-high heat. Add celery and onion; saute until soft and translucent, about 7 to 10 minutes. On a cookie sheet, toast pecans at 375°F for 5 to 7 minutes.
In large bowl, mix sauteed vegetables together with stuffing mix. Stir in pecans and ground sage.
In small saucepan, combine apple juice and butter; heat over medium heat until butter is completely melted. Pour liquid over stuffing mixture, season mixture with salt and pepper, and mix well.
Stuff turkey cavities immediately before roasting.
Place any remaining stuffing in buttered casserole and bake at 325° until hot and crusty, 45 to 60 minutes. Yields enough stuffing for 16- to 20-pound turkey.
Ingredients:
3 tablespoons vegetable oil
5 stalks celery, diced
1 large onion, minced
2 cups coarsely chopped pecans
1 bag (16 ounces) cornbread stuffing mix
2 teaspoons ground sage
2 1/2 cups apple juice
6 tablespoons unsalted butter
Salt and pepper to taste
Preparation:
Heat oil in large skillet over medium-high heat. Add celery and onion; saute until soft and translucent, about 7 to 10 minutes. On a cookie sheet, toast pecans at 375°F for 5 to 7 minutes.
In large bowl, mix sauteed vegetables together with stuffing mix. Stir in pecans and ground sage.
In small saucepan, combine apple juice and butter; heat over medium heat until butter is completely melted. Pour liquid over stuffing mixture, season mixture with salt and pepper, and mix well.
Stuff turkey cavities immediately before roasting.
Place any remaining stuffing in buttered casserole and bake at 325° until hot and crusty, 45 to 60 minutes. Yields enough stuffing for 16- to 20-pound turkey.