January 2, 2011

Pecan Cornbread Stuffing

Step two of the Turkey making process for Christmas was the stuffing. I was able to put most of this together the day before Christmas and then added the liquid ingredients Christmas day so it wasn't too soggy beforehand. This was the stuffing recommended to go with the brown sugar and mustard glazed turkey that I was cooking. I have a love for American foods, especially those like red velvet cakes, pecan pies etc. and this stuffing recipe just sounded so American and therefore very fascinating to me.
1 1/2 cups chopped pecans
4 tbsp butter, plus more for baking dish
1 large onion, finely chopped
3 celery stalks, finely chopped
salt and pepper
1/2 cup dry white wine
16 cups cubed store-bought cornbread or 1 recipe buttermilk cornbread
3 tbsp finely chopped fresh sage
3 large eggs, beaten
2 cups reduced salt chicken stock, heated
1. Preheat oven to 190 degrees Celsius. Spread pecans on a large baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large frying pan, melt butter over medium heat. Add onion and celery, season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
2. To bowl, add cornbread, sage, eggs and pecans. Season with 1 1/2 teaspoons of salt and pepper. Pour 1/2 cup hot stock over cornbread mixture. Toss gently. If necessary, add up to 1/2 cup more brother so stuffing is moist but not soggy.
3. If stuffing turkey, set aside 4 cups of stuffing. Spoon remaining dressing into a buttered baking dish. Pour up to 1 cup remaining broth over top to moisten. Bake, covered, for 30 minutes; uncover and bake until browned, about 15 minutes more. 

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