Cornbread Stuffing With Pecans And Cider
| 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 375øF, 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 325øF 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
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Nutrition (calculated from recipe ingredients)
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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