Recipe
January 28, 2009
Cornbread Stuffing With Pecans Recipe
Step 1: Preheat oven to 350°F. Grease a 3-quart casserole dish.
Step 2: Melt the butter or margarine in a heavy saucepan and sauté the onion and celery for about 8 minutes or until tender.
Step 3: In a large bowl, combine the crumbled cornbread, stuffing mix, parsley, salt and pepper. Mix in the onion and celery mixture, pecans, beaten eggs and broth. Spoon dressing into prepared casserole dish.
Step 4: Bake for 30-35 minutes or until lightly browned on top.
Directions
Yield:
Step 1: Preheat oven to 350°F. Grease a 3-quart casserole dish.
Step 2: Melt the butter or margarine in a heavy saucepan and sauté the onion and celery for about 8 minutes or until tender.
Step 3: In a large bowl, combine the crumbled cornbread, stuffing mix, parsley, salt and pepper. Mix in the onion and celery mixture, pecans, beaten eggs and broth. Spoon dressing into prepared casserole dish.
Step 4: Bake for 30-35 minutes or until lightly browned on top.