Pecan-cornbread Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dressings, Poultry | 12 | Servings | |
INGREDIENTS
| 6 | c | Cornbread dried & cubed |
| 1/2 | c | Basmatic rice uncooked |
| 3/4 | c | Onion coarse chopped |
| 1 | c | Pecans coarse chopped |
| 1 | c | Oysters raw & chopped |
| 1 | T | Black pepper ground |
| 1 | T | Salt |
| 1 1/2 | T | Soy sauce |
| 1 | T | Sage ground |
| 2 | Garlic cloves minced | |
| 1/4 | lb | Butter |
| 4 | c | Water |
INSTRUCTIONS
Mix bread, water, & soy sauce together until all water is absorbed. Melt butter and add to mixture. Blend in pecans, onions, oysters, garlic, pepper, salt, sage, & rice. Put into a large casserole and bake for 1 hour 20 minutes at 350 deg. F. or use most of this to stuff a large turkey. Origin: Kitchen of Madelline St. Jacques, Mobile, Al. circa 1977. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 143
Total Fat: 16.5g
Cholesterol: 33.3mg
Sodium: 865.9mg
Potassium: 115.5mg
Carbohydrates: 17g
Fiber: 1.2g
Sugar: <1g
Protein: 3.4g