Apple Pecan Cornbread Stuffing

Apple Pecan Cornbread Stuffing
Apple Pecan Cornbread Stuffing
Cornbread stuffing is not something that I make often because there is rarely enough leftover cornbread to make it but on this occasion, I thought about adding some pecans and apples to the recipe to serve with our Brown Sugar Pecan Glazed Pork Loin. Since cornbread really takes just a few minutes to throw together, I decided it was worth the effort to whip up a quick batch. Along with some cauliflower gratin, it was the perfect accompaniment to the juicy and delicious glazed pork loin but it would be equally as good served with roast chicken or turkey or even with a baked ham dinner.

Apple Pecan Cornbread Stuffing

Recipe by Barry C. Parsons
An old fashioned baked cornbread stuffing, with the added deliciousness of thyme, pecans and apples.
Prep time: 15 minutes
Cook time: About 1 hour including baking time for the cornbread.
Total time: 1 hour 15 minutes
Yield: About 8-10 servings
  • 4 -5 cups large cornbread cubes
  • 1 cup chicken or vegetable stock
  • 1 egg
  • 2 diced apples
  • 1/4 cup melted butter
  • 2 tbsp chopped fresh thyme (or oregano)
  • 2 tbsp olive oil
  • 3 cloves minced garlic
  • 1 large onion, diced small
  • 1 stalk celery, diced small (optional)
  • 3/4 cup pecans
  • 1/2 tsp freshly ground black pepper
  • pinch salt
  • To Prepare the CORNBREAD
  • 2 large eggs
  • 1 1/2 cups buttermilk (or milk soured with 1-2 tbsp lemon juice)
  • 3/4 cup + 2 tbsp all purpose flour
  • 1 cup yellow cornmeal
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
Cooking Directions
  1. Preheat oven to 350 degrees F.
  2. Grease an 8x8 inch baking dish well with butter.
  3. Heat the olive oil in a saute pan and add the garlic, onions and celery. Cook just until the onions have softened but not browned.
  4. Toss the cooked onion mixture with the cornbread cubes, apples, thyme, salt, pepper and melted butter.
  5. Place the cornbread mixture evenly into the greased baking dish.
  6. Whisk together the eggs and chicken or vegetable stock well and pour evenly over the cornbread mixture.
  7. Sprinkle the pecans over the top.
  8. Bake for 30-35 minutes.
  9. To prepare the cornbread, sift together the cornmeal, flour, sugar, baking powder and baking soda.
  10. Add the eggs and milk and beat together until smooth.
  11. Pour batter into a well greased 9x9 baking dish and bake at 350 degrees F for about 30 minutes or until a wooden toothpick inserted in the center comes out clean. 

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