Neely's Holiday Cornbread Stuffing
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1360 g
Bacon (cut into chunks)2 large
Onion (chopped)4 ribs
Celery (chopped)1 tbsp
Thyme (chopped fresh)1 tbsp
Sage (chopped fresh)2 cups
Pecan (chopped)4 cups
Chicken BrothDirections:
1
Watch how to make this recipe
2
Preheat oven to 350 degrees F
3
Cook bacon in a heavy skillet until crisp
4
Turn heat down and add onions and celery; saute until tender, about 6 minutes
5
Add the thyme and sage and saute until fragrant
6
Stir in pecans
7
In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth
8
Add to a 13 by 9 by 2-inch casserole dish
9
Add butter slices to the top of the casserole and cover with foil
10
Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes