Recipe courtesy of Peggy Dillard Toone
Old-Fashioned Cornbread Stuffing
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 635
- Total Fat
- 37
- Saturated Fat
- 5
- Carbohydrates
- 66
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 16
- Cholesterol
- 78
- Sodium
- 770
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
Ingredients
2 cups crumbled cornbread
1 cup toasted croutons; use sourdough day old bread
2 tablespoons crumbled sage
1 teaspoon chopped thyme
1/2 teaspoon salt/cayenne pepper
1 cup chopped onion
1 cup chopped red pepper
1 cup chopped celery
1 egg
1 teaspoon flour, optional
1 cup chicken stock
1/2 cup chopped pecans
1 cup chopped shiitakes
1 cup pecans
1 cup cranberries
Raisins, optional
Dash ground cardamom
Dash curry powder
Dash cumin powder
Dash turmeric powder
Directions
- Preheat oven to 355 degrees F. Mix all ingredients together in a large bowl. Put mixed ingredients in a 9- by 4-inch loaf pan. Bake for 45 minutes.