Cornbread and Pecan Stuffing | |
| Good as a side dish with lamb or pork. | |
Ingredients: |
Method: |
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Make up a pan of cornbread the day before. | |
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2 Tbsp olive oil or butter 2 large onions, chopped 4 garlic cloves, chopped Optional: 1 lb. sausage meat |
Heat oil in a large skillet. Add onion and garlic and saute for 2 minutes or until onion softens. If using sausage meat, stir it in now and cook until slightly browned. |
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6 cups cornbread, cubed 2 Tbsp grated orange rind 1 cup toasted pecans 3 Tbsp fresh sage -- OR -- 1 Tbsp dried 2 Tbsp chopped fresh parsley 1 cup turkey stock salt and ground pepper to taste |
Remove pan from heat. Drain off any fat, then stir in remaining ingredients. Season well. [To toast pecans, lay them on a cookie sheet and bake at 375° for 10 minutes, until golden.] |
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This stuffing can be put into the turkey cavity -- OR -- it can be baked at 375°, covered, for 45 minutes. | |
| Serves 8-10 | from Lucy Waverman in the Dec 2005 LCBO Food and Drink magazine |