Cornbread Stuffing With Pecans And Cider

It is only those who truly love Christ that are fitted to minister to His flock! The work is so laborious, the appreciation is often so small, the response so discouraging, the criticisms so harsh, the attacks of Satan so fierce, that only the “love of Christ” – His for us and ours for Him – can “constrain” to such work. “Hirelings” will feed the goats, but only those who love Christ can feed His sheep.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Vegetables			1	Servings

INGREDIENTS

3	T	Bacon fat or vegetable oil 5
		stalks celery diced
1		Onion, minced
1		Bag, 16 ounces cornbread
		stuffing crumbs 2 cups
		coarsely chopped pecans
2	t	Ground sage
2 1/2	c	Apple cider or apple juice
6	T	Unsalted butter
		Salt and freshly ground
		pepper to taste

INSTRUCTIONS

Heat the bacon fat or vegetable oil in a large skillet over
medium-high heat. Add the celery and onion and saute until soft and
translucent, about 7 to 10 minutes. On a cookie sheet, toast pecans  at
375Ã¸F, 5 to 7 minutes. In a large bowl, mix the sauteed  vegetables
together with the cornbread stuffing crumbs. Mix in the  pecans and
ground sage. In a small saucepan, combine the cider or  juice and
butter; heat over medium heat until the butter is  completely melted.
Pour over the stuffing mixture, mixing well.  Season the stuffing with
salt and pepper. Stuff turkey cavities  immediately before roasting.
Place any remaining stuffing in buttered  casserole and bake at 325Ã¸F
until hot and crusty, about 45 to 60  minutes.  Makes enough stuffing
for a 16- to 20-pound turkey. Per 1/2 cup  serving:* 115 calories, 2 g
protein, 13 g carbohydrate, 7 g fat, 5 mg  cholesterol, 142 mg sodium.
*Nutritional information based on stuffing baked in casserole dish,
not in turkey cavity.  Recipe developed by Sarah Leah Chase for the
Butterball Turkey  Talk-Line.  Posted to EAT-L Digest 01 Dec 96  From:
Dot & Tim McChesney <jrjet@WHIDBEY.NET>  Date:    Mon, 2 Dec 1996
13:24:30 -0800

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1687 Calories From Fat: 868 Total Fat: 98.8g Cholesterol: 188mg Sodium: 2311.2mg Potassium: 639.5mg Carbohydrates: 183.4g Fiber: 19.1g Sugar: 56.3g Protein: 19.6g